Slow Carb Cooking – White Chicken Chili

Written by fourhourbody.org. Posted in Articles

The original recipe appeared in Tim Ferriss’ Slow Carb Cookbook for the Four Hour Body.

When the Spanish Canary Islanders started making a spicy stew from chili peppers, garlic, onions, and cumin, along with chopped or ground beef they called it “peppers with meat”. Peppers with meat is better known as Chili Con Carne and is most certainly one of the most famous dishes in the world today. The most common variations of this dish include beans and tomatoes, but since this is a slow carb variant, we’ll try the whole meal a little different.

Slow Carb Cooking: White Chicken Chili
Photo by Mr. T in DC

Active Cooking Time: 15 minutes
Total Time : 2 hours, 15 minutes
Servings: 4-6

Ingredients:
1 Tbsp olive oil
2 med onions (chopped)
4 cloves garlic (minced)
2 4-oz cans chopped green chilies
2-3 pieces of chicken
2 tsp ground cumin
1.5 tsp dried oregano (crumbled)
¼ tsp cayenne or crushed red pepper
3 16-oz cans, Great Northern beans
(drained and rinsed)
6 cups chicken broth
Salt, pepper

Preparing and cooking is really quick with this dish – the secret ingredients is time – but we’ll get to that in a minute. Prepare all the ingredients as listed above and find the biggest pan you have. Preferably an old heavy iron pan. Iron pans have two advantages: one, they store the heat way longer than a modern teflon pan, so they’ll still be hot after putting the first couple of ingedrients in. And two, the flavour that you get with an iron pan tastes more roasted, because your food actually burn a little bit on the bottom of the pan. Get the pan up to a medium high temperature and heat up the olive oil.

Add the chicken and cook it for about 2-3 minutes on both sides. Turn the heat down to a medium temperature and cook for another 5-8 minutes. Take the chicken out and chop it into small pieces.

Use the same pan without prior cleaning and start with the onions, since those take the longest to cook. Wait until they’re translucent, then add garlic, chilies, chicken, cumin, oregano, and hot pepper. Easy on the cayenne if this is you first time using it. All this should be done after two minutes and it’s time to add the beans and the chicken broth. The broth will ensure that you have a sauce base for your chili.

Although you’re basically done after bringen the whole thing to a boil, there’s still that secret ingredients to add: time. After boiling, bring it down to a medium/low temperature and simmer for at least 2 hours. If it looks too dry add more broth to the mix.

Learn more about Slow Carb Cooking and loosing weight fast in the Four Hour Body by Tim Ferriss.

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