For this recipe, we’re looking close to home at our local college, McNeese, and its homecoming against Houston Baptist with a Cowpoke Chili. We think the sweet heat will match the Cowboys’ intensity come game day.
Our southern traditions run deep here in SWLA, as do our allegiances. Now as we scramble to find any evidence of fall, the one thing we can always count on to unite our community, football, is back in full swing. Whether its Barbe, St. Louis, McNeese, LSU, UL, or the Saints, it feels good to be able to root for our favorite local teams again.
That said, you can’t have a true tailgate in the fall without chili. It just isn’t right. At the same time, you’ve had chili, and at the end of the day after a few too many beers, chili can be heavy on the stomach and turn out to be a bad idea. No one wants that!
This is where we at TK come in. We are here to help you be a star at your next tailgate experience. And this change-up on the traditional chili concept will you keep your tailgate party going and your guests’ bellies full.
We hope you enjoy our riff on a southern staple.
Cowpoke Chili
What we need:
2 lbs. boneless, skinless chicken breast, cut into chunks
6 C chicken stock
1.5 red onion, medium diced
1 poblano, medium diced
1 anaheim, medium diced
2 jalapeno, med diced
1 red bell pepper, med diced
1 orange bell pepper, med diced
4 cloves garlic, minced
4 cans navy beans
2 cans cannellini beans
2 cans great northern beans
1.5 T chili powder
2 t onion powder
2 t cumin
1 t cocoa powder
1 T paprika
2 t cayenne
1 T flour
S&P TT
2 T pure olive oil
2 C grits (not instant)
1 bunch green onion, slivered
3 T butter
1 C shredded cheddar cheese
What we’re doin’ for the chili:
In a large pot, bring 4 cups of chicken stock to a bubbling simmer.
Heat olive oil in large sauté pan and brown chicken, seasoning with salt and pepper. Once browned, add chicken to chicken stock and let simmer until chicken is ready to shred, then pull from stock, cool, and shred.
Drain 2 cans of navy beans. Mash and save.
In a soup pot, heat oil and sauté peppers, onions, and garlic. Add dry ingredients and stir continually over medium heat with a little S&P to taste. Add 2 cans of drained navy, great northern, and cannellini beans. Add 2 C of the chicken stock we used to poach the chicken.
Once chicken is shredded, add it with its poaching liquid to the soup pot.
Stir in the mashed navy beans.
Continually stir over medium low heat. Check seasoning and add stock as needed to maintain consistency. Reduce heat to low and cook for an hour to marry flavors.
What we’re doing for the grits:
In a separate pot, bring 2 cups chicken stock, 2 cups water, butter, and 1 T salt to a boil.
Stir in grits and whisk to avoid clumps.
Lower heat and simmer them to the right consistency, whisking regularly.
Stir in cheese.
To plate:
In shallow bowl, ladle your desired amount of cheese grits.
Pour atop your chili and garnish with your slivered green onions and enjoy.
