White Chicken Chili Recipe

Pick through 1 pound of navy beans and transfer to a container.

Cover the beans with cold water by about 4 to 6 inches, put a lid on, and let sit overnight or for up to 24 hours.

Slice off the ends of 3 medium-sized yellow onions, slice in half, and remove the peels, saving the peelings in a bowl.

Give the onions a large dice or rough chop and transfer to a bowl.

In an 8 quart Rondo pot, add 3 tablespoons of olive oil and turn the heat to low.

Add the diced onions to the pot and caramelize them for up to an hour, stirring every 8 to 10 minutes.

Rinse a 3.5 pound roasting chicken under cold water, especially in the cavity.

In a separate 2 quart stock pot, add the rinsed chicken and 1 gallon of cold water, ensuring it's 4 to 6 inches over the chicken.

Add any vegetable scraps you have, including the onion peelings, and turn the heat to medium to bring to a low boil.

Cook the chicken for about 60 minutes until the meat starts to separate from the bone, occasionally stirring the onions.

While the chicken cooks, prepare the peppers: large dice 2 green bell peppers, slice and seed 2 poblano peppers, and slice and remove the pith from 2 jalapenos, then small to medium dice them.

Chop 3 ribs of celery and smash and roughly chop 10 garlic cloves, adding them to the bowl with the peppers.

Check the onions; when caramelized, add all the peppers to the pot and turn the heat to medium, sautéing for about 8 to 10 minutes.

Strain the chicken stock through a fine mesh strainer or chinois, pressing down to extract as much flavor as possible.

Set the cooked chicken aside and reserve about 1 gallon of chicken stock.

Equipment Needed

Spice Level: