I love chili. It is the perfect fall food. It sticks to your ribs, it warms you through and through, and it is delicious. There are so many variations and you can customize it to fit you. It can be healthy, it can be sweet, it can be super hot. It can be mild
What I do love is making chili for others to eat There’s always the chili that has as many hot chili peppers possible that makes your nose run and a thin layer of sweat to cover your forehead. There are tomato-based chilis with tons of beans, Texas-style con Carne chilis, and white bean chilis.
I’m known for my smoked brisket chili – which is amazing and has won an award at every chili cookoff I’ve entered it in. This year, I wanted to do something a little different. My cousin Jill makes a great white bean chicken chili and I wanted to play around with it a little to see what I could do. My son Ben loves this chicken chile relleno soup I make… what if I combined them. And that’s where this recipe comes from.
I’m already coming up with ideas for next year’s chili.