Yankee Chili

This hearty and flavorful chili combines the bold flavors of Texan and Northern styles, creating a dish that will tantalize your taste buds and warm you from the inside out.

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Yankee Chili Save
Yankee Chili

This hearty and flavorful chili combines the bold flavors of Texan and Northern styles, creating a dish that will tantalize your taste buds and warm you from the inside out.

  • Preparing Time: 1 hour
  • Total Time: 6 hours
  • Served Person: 12
diabetic low carb slow cook soup main dish beans american contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy slow cooker
main dish

Step-by-step

  • This stuff takes a while to make so plan ahead for the next day's dinner.
  • Rinse the beans then cover them with warm water and put aside for 24 hours to soak.
  • The next day, drain the beans and rinse one more time. Then put them in a large pot, dutch oven, or crockpot. Add about 5 cups of broth, then add the garlic, onion, pepper, and oregano. If you're using powdered spices add the cumin and cloves as well. Otherwise, toast the cumin seeds and a couple of whole cloves in a hot pan they they are fragrant. Then grind them up with a mortar & pestle or one of those fancy spice grinders. Add the fresh ground spices into the pot.
  • Let the pot simmer on a back burner for five hours or so. Test the beans and give the pot a stir every now-n-then and add a bit more broth if need be. You want the beans to be very tender.
  • Stir in the 1/2 jalapeno that you diced. Drop in the shredded chicken but reserve a few shreds to garnish with. Dump in the rest of the broth and let it simmer for a few minutes. Then test the flavor and adjust the salt, spices, and jalapeno to suit your mood. Another 30 - 45 minutes simmering and you're ready to go.
  • Serve this in a bowl garnished with your choice of garnishes. I prefer the sour cream and cilantro while others put cheese and chips on theirs.
  • This recipe was inspired by a dish by Chef John Hemmer who is a great cook, even though he is a Yankee.

Soaking great northern or white navy beans requires a full twenty-four-hour commitment before any active simmering begins, demanding careful calendar management to ensure the dry legumes hydrate evenly without splitting their skins prematurely. When adjusting this yield for larger or smaller crowds, maintain a strict one-to-one ratio of dry beans to chicken broth volume during the initial overnight hydration phase, but scale the remaining aromatics logarithmically rather than linearly so the garlic and whole-ground spices do not overwhelm the poultry. Because this preparation spans roughly six total hours of stove or slow-cooker activity, monitoring the liquid reduction rate prevents scorching at the bottom of the vessel.

Vessel Selection and Heat Distribution

Heavy-bottomed Dutch ovens provide superior thermal mass for long simmering processes, whereas standard stockpots often develop hot spots that require frequent manual agitation every fifteen minutes to prevent scorching. If you substitute canned beans to bypass the twenty-four-hour soak, reduce the total simmering duration to ninety minutes and drop the initial broth quantity by two cups to maintain a proper consistency.

  • Stir the pot every twenty minutes during the final hour of simmering if using a thin stainless steel stockpot.
  • Add an extra splash of warm chicken broth if the starch from the beans causes the mixture to thicken past a spoonable consistency before the poultry is added.
  • Grind whole cumin seeds and cloves just before tossing them into the pot to maximize volatile oil retention.
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