In the cold winter months there is nothing better than a steaming bowl of flavorful chili. It’s one of the best ways to warm up from the inside out. I originally made this recipe for the chili cook-off at my husband’s office about 20 years ago.
I wanted to make something other than a standard chili. I wanted to win the prize! So I found some great ideas online and put them together with my own additions for a delicious white chicken chili. You may be wondering if I won the office cook-off--I did! And then I went on to win several more chili contests in a row. This stuff is liquid gold!
I also bring the chili to many potlucks where I am ALWAYS asked for the recipe.
Making this chili is relatively simple and straightforward, with canned beans and rotisserie chicken. The one step that is time-consuming is the roasting, peeling and chopping of the fresh Anaheim peppers. I have friends who’ve tried using canned chilies and the result was not nearly as good. It’s worth the effort as it really provides a depth of flavor.
Anaheims are pretty mild generally, but they can have varied levels of hotness. I recommend testing your peppers and adjusting the amount you use in your chili if you want to make it hotter or milder. The last time I made it my Anaheims were too hot for some family members!