White Chicken Chili, Pickled Onions, Toasted Cumin Sour Cream, and Bacon Encrusted Cornbread

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I know it isn’t quite autumn, but the summer it’s a little rainy here in Seattle and cooled off a bit. So I thought I’d make chili.

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Ingredients 

For the Chili

2 chicken breasts 

1 beer (Corona) 

1/3 cup Masa Harina (This is the best! Mexican flour in chili!) 

1 yellow onion

3 ears of corn 

1 tsp ground cumin 

1 tsp ground coriander 

1 can kidney beans

1 can black beans

1 can pinto beans

1 can fire roasted tomatoes 

1 tbsp ground pepper

1 tbsp salt

Bacon Cornbread

1 cup corn meal 

1/2 cup all purpose flour

1 tsp salt

1/4 cup shortening 

1 cup milk

1 egg

1 tsp baking soda 

7 strips of bacon 

Pickled Onions

1 red onion, thinly sliced

1/2 cup apple cider vinegar

2 limes

1 tbsp sugar

Toasted Cumin Sour Cream

2 tbsp cumin seeds

2 cups sour cream

1 tbsp garlic powder

Directions for Chili

  1. Cut slits across the chicken breasts (about 1 inch apart).Salt and pepper, drizzle with olive oil. Place on the grill.

  2. Dice the yellow onion, caramelize in olive oil and salt and pepper in the pot you’ll be cooking in.

  3. Pull the chicken, cut to desired size, and put into the pot, turn down to simmer, add all three cans of beans, tomatoes, and 3/4 of the beer.

  4. Take 1/4 of the beer and the Masa Harina and put into a bowl and mix really well with a fork and add to the chili. Keep an eye on the heat and turn your attention to the cornbread and toppings.

Directions for Onions

  1. Thinly slice the red onion, 1 red onion, add vinegar, lime juice and sugar. Mix and put the refrigerator.

Directions for Sour Cream

  1. Toast cumin seeds in a skillet for about one minute (until really fragrant).

  2. Scrape them into sour cream.

  3. Add garlic powder, stir well.

  4. Place this in the refrigerator and let the flavors meld.

Directions for Cornbread

  1. Fry bacon and chop to desired size.

  2. Mix cornmeal, flour salt, in a bowl.

  3. Melt shortening in a sauce pan.

  4. Mix milk, egg, baking soda in a measuring cup, whisk with a fork.

  5. Pour mixture into cornmeal mix, then pour in the melted shortening.

  6. Grease a 10” skillet, sprinkle bacon over the bottom, then pour in cornmeal mixture.

  7. Bake at 450 for about 15-20 minutes until golden brown.

There ya have it! Add some avocado slices and some cilantro, too!