During the holidays, serve chili when it’s chilly! Part of my family has already arrived for Christmas. I wanted to spend time enjoying them, so I cleaned and cooked in advance. That doesn’t mean I don’t have to clean the kitchen every morning, but it does mean I have a lot more time to play. When they arrived, my kitchen was filled with a variety of fruit and my refrigerator with chili.
I know that sounds like a lot of chili, but there wasn’t just one kind. That’s one of the things I love about the dish – there are many delicious versions that can be tailored to the preferences and food tolerances of a varied family.
Histamine intolerance means traditional tomato-based chili is problematic for me. Chicken chili or white chili eliminates that issue. I used great northern beans that I precooked in water and chicken broth seasoned with salt, pepper, fresh garlic, onion, dried chiles, chili powder, and cumin. Once the beans were done, I used the broth to boil a peeled, cubed potato until it was soft.
The broth formed the base for my chicken chili. I added water, more spices, cubed chicken breasts, and the cooked beans. I also added some cream and then let it cook 20 – 25 minutes until the chicken was done. This can easily become chowder with a more substantial cream base and the addition of corn.
Was it exactly traditional white chili? Not really. But the flavors are there. The texture was pleasant and the chicken delicious. This white chili is perfect paired with gluten-free crackers, garlic toast, Brazilian cheese rolls, or rice. And not only does it address my histamine issue, it means my grandson who won’t eat ground meat has a chili option.
I also made tomato-based chili using ground turkey. We love red meat, but often opt for poultry when using ground meat. Again veering from the traditional, I added black beans that I had precooked when preparing the great northern beans. I like black beans, and my system tolerates them better so I could use the leftovers with rice as a side dish.
While I also have a casserole ready, we’ve gotten multiple meals out of the chili. It’s easy to grab and heat when someone gets hungry. Given that we live in different time zones, meal times are always weird for a few days.
And every meal doesn’t have to be the same. Served over Fritos® and topped with cheese, you have Frito chili pie. Add to pasta for a three-way (watch yourself). Top a hot dog, smother a tamale, or make a taco salad and chili serves as a supporting actor.
Chili gets better as it cooks so reheating doesn’t detract. Given this, and the versatility, it’s hard to find a better make-ahead food, especially when it’s chilly.
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