Game Day Provisions
The Technique
Green Tomato-Smoked Chicken Chili
Nothing quite beats the ease & convenience of serving game day meals from a slow cooker when entertaining guests in your home. They not only offer hands-off warming but give you additional valuable time to attend to other last minute planning & preparations. Green Tomato-Smoked Chicken Chili blends the flavors football fanatics love while working double time by warming the soul. Prepare the recipe up to a day ahead of time, then transfer it to a slow cooker. Organize mugs, bowls, spoons & linens close by so guests may help themselves to a comforting portion. Learn how to make this beautiful chili ideal for football parties & beyond.
Green Tomato-Smoked Chicken Chili
makes 6 to 8 servings
The Basic Fundamentals
Reduce the amount of chipotle peppers for a milder, more family friendly version of this popular dish.
1 Tbsp oil
1 large sweet onion, diced
4 garlic cloves, pressed
4 tsp chili powder
1 Tbsp cumin
1 tsp kosher salt
1 {12-oz} bottle of beer
1 lb green tomatoes or tomatillos, diced
4 cups chicken broth
2 cups water
3 {15.5-oz} cans cannellini beans, rinsed & drained
4 cups shredded smoked chicken
2 Tbsp minced serrano or jalapeños
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
Charred Corn & Avocado Pico De Galo
Sauté the onion in oil in a Dutch oven over Medium-High heat for 5 minutes or until softened. Add the garlic & cook until fragrant, about 1 minute. Add the chili powder, cumin & salt. Cook a few seconds, stirring constantly, until the spices are toasty-fragrant. Stir in the beer & the tomatoes. Bring the mixture to a boil & cook 5 minutes. Add the broth, the water, the beans, the chicken & the jalapeños. Bring to a boil over High heat. Reduce the heat to Medium-Low. Simmer partially covered, stirring occasionally, 1 hour. Stir in the cilantro & the lime juice. Transfer to a slow cooker to keep warm, if desired. Serve with the Charred Corn & Avocado Pico De Galo.
The Extra Point
Change the color & texture of the chili by substituting different legumes such as black-eyed peas or beans & pintos.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Mince Serrano or Jalapeño Peppers
Hot peppers should be minced small as the heat can be powerful bite for bite but offer wonderful flavor & color as in the case of Championship Caviar, Mexican Street Corn Dip or Green Tomato-Smoked Chicken Chili. Jalapeños range in size from 2 to 4-inches long. Choose firm, blemish free peppers from market produce bins. The oils can irritate skin so avoid contact with your eyes once they have been handled. It’s best practices to use a produce bag as a barrier. Place your hand in the bag, choose the peppers, then turn the bag inside out to contain those you plan the purchase.
The Technique
Mincing hot peppers allow for better heat distribution throughout recipe applications. Wearing a pair of disposable gloves is recommended when prepping peppers as the flesh & oils will irritate the skin. Slice the peppers in half. The membrane & the seeds carry a good deal of the heat. Remove them if a milder flavor is desired or add just a smidgen to heighten. Cut ultra thin strips of the pepper lengthwise, then use a chef knife to begin cutting the pieces crosswise. Continue cutting until the pieces are finely minced.
etc
Game Day Entertaining
Visit these posts for more football & tailgating party inspiration
Barbecue Crostini Football Party
The Tune
“San Antonio Rose” Patsy Cline
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.