The end of the NFL football season is right around the corner. February 13 marks the 2022 Super Bowl and we’re gearing up for the most exciting part–the food! It wouldn’t be Super Bowl Sunday without a hearty bowl of chili. This Slow Cooker version features Camellia Brand Beans along with traditional ingredients and thickeners like Hatch chiles and masa. Don’t forget the toppings! Shredded cheese, sour cream, sliced avocado, diced jalapeños, and chopped fresh cilantro provide delightful crunch and flavor.
- 1 medium onion, diced
- 1½ pounds boneless skinless chicken breasts, thighs, or a combination (cut breasts in half, if using)
- 7 large smoked Hatch chiles, peeled and diced (Can substitute 3 poblano chiles, roasted, peeled, and diced. See note below.)
- 1 (7-ounce) can fire-roasted peeled diced green chiles, undrained
- 4 large cloves garlic, minced
- 1 pound Camellia Brand Great Northern Beans, rinsed and sorted (can substitute 1 pound Camellia Brand Cannellini Beans)
- 3½ to 4 cups chicken broth
- 1½ tablespoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground red pepper (optional)
- 1 cup heavy whipping cream or whole milk
- 2 tablespoons masa (corn flour) or cornmeal
- Salt and white pepper to taste
- Assorted toppings: shredded cheese, sour cream, sliced avocado, and chopped fresh cilantro
- Warm corn tortillas, to serve
- Add onion, chicken, Hatch chiles, green chiles, garlic, beans, 3½ cups broth, cumin, paprika, and red pepper (if using) to a large slow cooker.
- Cover and cook on low until the beans are tender but not falling apart, 6 to 8 hours. Add additional broth as necessary.
- In a mixing bowl, whisk together cream and masa, using an immersion blender or whisk to combine thoroughly. Pour masa mixture into bean mixture in slow cooker, stirring well.
- Cook until chili is thickened and thoroughly heated, about 20 minutes more. Add salt and white pepper to taste.
- Serve with toppings and tortillas.
One a scale of 1-5, the spice level of this chili is a 2.
To roast poblano chiles, preheat oven to 500°. Line a baking sheet with foil. Arrange peppers in a single layer on baking sheet. Bake until skins are completely wrinkled and charred, 30 to 40 minutes, turning occasionally to promote even roasting.
Remove from oven and transfer to a bowl. Cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove skin from each pepper by rubbing lightly between your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard stems and seeds. Cut peppers into quarters lengthwise and chop.