Cooking On The Ranch

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Cooking with Lard, Should You?

By 29 Comments

Cooking with lard. It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, (rendered pork fat) was what people used when they needed to make pastry or when dinner needed frying. Curious about cooking with lard, read on.

A box of Morrell packaged lard.

What Is Lard?

Lard is 100% animal fat (pork). It’s a rendered fat from pigs, primarily taken from the fatty parts of the pig, such as the abdomen, butt or shoulder. The meat is cooked slowly until the fat has separated. The fat is then chilled and formed into a block and packaged.

It is used in cooking and baking and known for its rich flavor and smooth texture.

There are a few types:

  • Rendered lard: Cooked and filtered fat, often used for frying or sautéing.
  • Leaf lard: The highest-quality lard, from around the kidneys, prized in baking (like pie crusts) for its mild flavor and flakiness.
  • Processed lard: Often hydrogenated to make it shelf-stable and no-refrigeration needed, it can sometimes contain trans fats, so read the label for this informaiton.

Lard was once very common in kitchens before being replaced by vegetable oils and shortenings, though it has seen a resurgence due to its natural origins and culinary value.

I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not like I”m going to be frying up vats of flour-dredged deep fat fried food everyday, I just happen to like lard for cooking certain things. And you should too.

Here are reasons you should consider cooking with lard:

  • It’s great for cooking at high heat. It doesn’t smoke, and it browns things beautifully
  • I’m not afraid of butter, but Lard has 20% less saturated fat than butter. it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does.  Chew on that.
  • It doesn’t give food a pork flavor. It’s not bacon, it’s rendered fat. It makes everything crispy without leaving flavor.
  • As much as we all love olive oil roasted veggies, sometimes they can turn out a little soggy. Try using lard next time and tell me what you think.
  • I learned the importance of using every bit of the hog in Culinary School. Lard guarantees that you’ll feel “sustainable”.
  • Biscuits – nuff said.
  • Add a scoop to your dried beans in the crockpot, like I do for my Cowboy Beans. They’ll turn out creamier than ever.

Just look at that fluffy scoop of Morrell Lard. Seems like there should be a little skier swishing down that pristine slope. We see now why Morrell has so suitably named their product Snow Cap.

Why use lard? Lard selection at Lowes

And you bet, there was no shortage of lard at Lowe’s.

Why Cook With Lard? Because it makes everything better.

Zesty Chicken Tostadas with Feta Cheese

By 29 Comments

Shredded Chicken Tostadas with a Greek Twist. Just add Feta Cheese and Olives. So easy, this is a great weeknight quick easy meal.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.

Have you ever escabeche ‘d? I think my biggest takeaway from being a Rick Bayless devotee has been the discovery of dishes that use vinegar.

Use vinegar to either cook in or marinate in. I wouldn’t call it exactly “pickling”, but it sure adds a wonderful zing to your Mexican dish.

The simplest way to enjoy this method is to simply toss lettuce with a little red wine vinegar before sprinkling on your favorite taco recipe. Try it sometime – you’ll be glad you did.

How to make homemade tostada shells

And, would you like an easy method to make your own tostada shells from soft corn or flour tortillas. So easy! And so much better than packaged tostada shells.

Simply preheat your oven to 450 degrees. Grab a sheet pan and place your soft flour or corn tortillas on the pan.  Brush each side with a little olive oil. You can even overlap the tortillas to make a larger batch.

Easy way to make homemade tostada shells for homemade tostadas

Bake them 3 minutes, turn them and bake an additional 3 minutes. Voila – crispy wonderful homemade tostadas shells for any homemade tostada recipe. With that said, let’s take a look at this zesty chicken version.

Tip For Success

  • For extra flavor, sprinkle each side of the corn tortilla lightly with salt and chile or chili powder before cooking. 

With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and my homemade tostada shells fresh out of the oven, I was able to throw this super easy recipe together for dinner.

Chicken Tostadas with Feta and Olives

Homemade chicken tostada recipe with feta and olives. Easy Mexican Dish for a weeknight meal.

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance take a look at this Black Bean Chicken Tostada Recipe … yum and easy. And you won’t want to miss this very special recipe for Adobo Grilled Shrimp Tostadas with Lime Slaw.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.
Print Recipe
5 from 1 vote

Zesty Chicken Tostadas with Feta

A Mexican classic with a Greek twist
Prep Time15 minutes
Cook Time6 minutes
Chicken Cooking Time20 minutes
Course: Main Course Chicken
Cuisine: Mexican Fusion
Servings: 4
Calories: 463kcal
Author: Lea Ann Brown

Ingredients

  • ¾ pound plum tomatoes chopped
  • ½ cup black olives sliced
  • ⅛ cup chopped fresh parsley
  • 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper fresh ground
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil plus more for brushing tortillas
  • 8 small flour or corn tortillas
  • ½ pound feta cheese about 2 cups, crumbled

Instructions

  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.

Nutrition

Serving: 1tostada | Calories: 463kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1281mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

Sticky Lips Chicken

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Chicken thighs and drumsticks are browned and then braised in Brown Mustard Veal Demi Glace Sauce. The collagen in the veal demi glace coats the chicken with such a thick sticky glaze, hence the title, Sticky Lips Chicken.

Sticky Lips Chicken. Chicken thighs and legs are browned and braised in a rich veal stock and brown mustard sauce.

I’ve been hearing a lot about Marczyk Fine Foods lately, so talked the hubby into leaving our suburban bubble for a Saturday morning field trip  into the city for a visit. The mission?… to make their Sticky Lips Chicken recipe.

Marczyk Fine Foods is at Clarkson and 17th  just east of Downtown Denver.  With easy parking, a fine wine department and the smells of exotic spices and simmering  foods wafting as we went in the front door, I knew I was going to love this place.

A stack of beautiful corn tortillas made just for the store stacked in front of the meat counter. The label indicates these were not made by gringos. I bought some.

We found this small neighborhood market filled with specialty gourmet food items,  fresh seafood, organic produce, gourmet cheeses, exotic stuffed olives, an impressive meat counter that includes Niman Ranch products and a deli area offering house made sandwiches and prepared food items.

Every item in the store is obviously chosen for quality.  If I hadn’t already been on a Sticky Lips Chicken mission,  I would have purchased some delicious looking crab stuffed sole that I watched one of the chefs sprinkling with vibrant red smoked paprika.

I’ve included some affiliate product links for your convenience.

I had seen this recipe for Sticky Lips Chicken in my new Colorado Classique Cookbook.  The recipe called for a slice of frozen veal demi glace which I had never seen anywhere and was available at their market.  With my sack filled with items I have never seen, such as wild boar sausage, New York style split buns, and that frozen veal stock,  we headed back South to prepare that chicken for dinner.

This is simply, and surprisingly delicious and I fully credit the impressive flavors to good quality chicken,

Oregon Pinot Gris, hinting of melon and peach,

and that rich flavored frozen roasted veal stock

So here’s the recipe for Marczyk’s Sticky Lips Chicken

Salt and pepper chicken pieces and brown in a heavy pan in butter.  Remove and set aside.

Sweat 2 sliced shallots in the pan and deglaze the pan with a dry white wine.   Add a dollop of good quality brown mustard and several sprigs of tarragon.

Add chicken back in along with a little more wine, a slice of frozen veal stock and some quality sherry vinegar to make a nice braising liquid for the chicken.

Braised Chicken in Veal Demi Glace and Brown Mustard Sauce. Sticky Lips Chicken is a luxurious chicken dinner.

Bake at 350 degrees for about an hour.  Serve over buttery egg noodles.

Marczyk owner, Pete says this delicious braised chicken gets its name from the veal demi used in the sauce, adding that the collagen makes your lips stick together.

Braised chicken legs and thighs are cooked in a luxurious veal demi-glace brown mustard sauce. Nice and sticky.
Print Recipe
5 from 1 vote

Sticky Lips Chicken

Chicken thighs and legs are browned and then braised in a luxurious veal demi glace, brown mustard sauce. 
Prep Time30 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 10 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 421kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds skin-on chicken legs thighs and drumsticks separated
  • ¼ cup canola oil or crisco shortening
  • 3 large shallots peeled and sliced
  • ½ cup brown mustard
  • 1 cup white wine
  • 2 tablespoons sherry vinegar or any other wine-based vinegar
  • ¼ pound veal demi-glace Bonewerks CulinArte is recommended
  • 2 tablespoons fresh tarragon chopped
  • Salt and pepper

Instructions

  • Liberally salt and pepper the chicken. In a large non-stick fry pan brown the chicken in oil over medium heat, about 10 minutes per side. Remove and let drain on paper towels.
  • Drain off all but about 2 tablespoons of fat. Lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken and the sauce to a Dutch oven. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 350ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice, noodles or polenta.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 152mg | Potassium: 453mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
 
 Marczyk Fine Foods Sticky Lips Chicken…It’s What’s For Dinner.

Old Fashioned Fudge Recipe With Marshmallow Creme

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This is an Old Fashioned Fudge Recipe. An award winning fudge recipe that’s been in our family for generations. Winning the Division Sweepstakes at the Kansas State Fair, this is a fudge recipe with marshmallow creme and condensed milk. An easy chocolate fudge recipe that will become a Christmas tradition.

Old fashioned fudge made with marshmallow fluff cut into squares

Where Did I Learn To Make This Recipe?

The easy chocolate fudge has been passed down from my great great grandmother, to my grandmother, and to my aunts. Now it’s up to us kids to keep this recipe alive and well. It’s an old fashioned fudge with marshmallow creme and evaporated milk. It’s easy to make and always a crowd pleaser.

My mother made batch after batch of this homemade chocolate fudge every single Christmas that I can remember. I’ve called it Christmas Fudge my whole life. She made box after box of it for gifts to give to friends, neighbors, school teachers, mail delivery guys, … school bus drivers.

It’s an easy fudge recipe, it’s an old fashioned fudge recipe with marshmallow creme and evaporated milk.

Making fudge is easy, as long as you follow the simple directions. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make easy chocolate fudge

The ingredients are simple and the method is quite easy, let’s take a look.

  • Unsalted Butter. Butter brings a creamy buttery flavor to the party. You can use salted butter if you’d like.
  • Sugar: Butter and sugar go hand in hand with almost all baking projects. Granulated is called for in this recipe.
  • Semi-Sweet Chocolate Chips: This recipe calls for Semi-sweet chocolate chips. The common chocolate chip which is lower in cacao and is sweeter than bittersweet chocolate chips. You could also use bittersweet chocolate chips for this recipe, which are higher in cacao. They are interchangeable with a slightly different flavor profile.
  • Milk Chocolate Chocolate Chips: Milk Chocolate Chips are even sweeter than semi-sweet chocolate chips. Milk chocolate chips bring a creamy texture to this fudge recipe.
  • Fudge With Evaporated Milk: Don’t confuse unsweetened evaporated milk with sweetened condensed milk. Even though both products are condensed, plain evaporated milk in unsweetened. Sweetened Condensed Milk, is very sweet. Using sweetened condensed milk in this recipe would make it too sweet.
  • Fudge with Marshmallow Creme: Or some brand may be labeled Marshmallow Fluff. It’s simply a confectionary spread that tastes like marshmallows, but with a different texture. I’ve used both products with success, however, Marshmallow Creme is easier to manage.
  • Vanilla: Vanilla prices have skyrocketed over the last few years. Use the best quality you can, in your price limit range. I like Nielsen-Massey Madagascar Vanilla Vanilla Paste. It’s a beautiful product that comes with a pretty price.
  • Walnuts: I’ve always used walnuts for this recipe, but you can substitute pecans.

How To Make Old Fashioned Fudge … Step by Step

Fudge may seem harmless enough, but keep in mind, Fudge is a candy recipe. Meaning that you cook sugar to a “stage”. It’s important to follow these directions closely so the texture of the fudge will be perfectly “fudgy” and creamy.

butter, sugar and condensed milk in a pan to make easy chocolate fudge
  1. Step 1: Using a good heavy saucepan, add condensed milk, butter and sugar. I use my Le Creuset 6 quart Dutch oven. But any large heavy sauce pan will work.
Boiling sugar, condensed milk and butter to make old fashioned fudge
  1. Step 2: Set the mixture on the stove top and turn you burner on high heat. Bring the butter, sugar, milk mixture to a rolling boil. Keep the mixture at boiling stage, stirring constantly. It’s important to stir constantly so the mixture won’t burn and stick to the bottom of the pan. Boil until the mixture reaches soft ball stage, or 234 – 240 degrees. A candy thermometer is an inexpensive and useful tool to have here.
Adding chocolate chips and marshmallow fluff to butter mixture to make Christmas fudge
  1. Step 3: Once the mixture has reached soft ball stage, remove it from the heat and quickly stir in Marshmallow Creme (or Fluff) and Chocolate Chips.
mixing chocolate chips and marshmallow cream into sugar mixture to make fudge.
  1. Step 4: Stir .. stir .. stir. Working quickly and using your best elbow grease, stir the mixture quickly and vigorously to combine the ingredients into a smooth chocolate mix.
Easy chocolate fudge spread into a 9 x 13 pan
  1. Step 5: Once the mixture is well mixed, pour the chocolate fudge into a buttered 9 x 13 pan. I like to use the edge of a wooden spoon to make little peaks in the fudge. Let cool and set up for a couple of hours. Cover with plastic wrap until you’re ready to cut.

Hard Ball, Soft Ball … What Is Softball Stage When Making Fudge?

I remember watching my mom with intent, with her precision of getting the sugar mixtures at just the right temperatures to make candy recipes work. She’d drop a small teaspoon of the boiling sugar mixture into a glass of cold water. If the sugar formed into just the right ball consistency, the candy was ready to form.

Cooking sugar for fudge must be cooked to what is called soft ball stage. Meaning that sugar is cooked to a temperature 234 – 240 degrees. If that temperature has been reached, a small dollop of that hot sugar when dropped into a glass of cold water will form a soft ball, or a soft clump. When you remove that clump from the water, it should hold its shape for a short while before flattening.

Learning this method is a great skill to know, however, owning a candy thermometer is a very valuable tool when it’s time for candy making. And an easier method for precision. Candy thermometers aren’t expensive.

Most candy thermometers clearly display the temperature stages, but if you have one that doesn’t, here’s a list of temps to help you out.

Candy Temperature Chart

  • Thread –             230 – 234
  • Soft Ball –           234 – 242
  • Firm Ball –         243 – 249
  • Hard Ball –         250 – 269
  • Soft Crack –        270 – 294
  • Hard Crack –      295 – 319
  • Light Caramel – 320 – 325
  • Dark Caramel – 326 – 350

FAQ’s and Tips

How well does fudge freeze?

Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.

How To Store Fudge?

How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out.

Can I Make Fudge Without Nuts?

Absolutely, the nuts are just for a little fun and crunch. They make no difference in the cooking process.

Can I Half This Recipe?

Looking to make a small batch fudge recipe? Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Whats The Best Way To Slice Fudge?

 Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.

Tips For Success – Important

  • Tip On Cooking Sugar Mixture For Fudge: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to a higher temperature than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience.
  • About Candy Thermometers: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook for 5 minutes and you magically achieve the proper candy temperature to make fudge. Bad advice! Altitude (I’m at high altitude) and pan types carry too much clout to rely on a simple designated time. I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer!

Pro-Tip

Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.

Chocolate Fudge with Marshmallow Creme and Condensed Milk

Squares of homemade fudge stacked on a plate for an award winning fudge recipe.

Award Winning Fudge

My cousin Brooke entered this Christmas Fudge recipe in the Kansas State Fair when she was 11 years old and ended up winning the Junior Division Sweepstakes.

The recipe was published in “A Century of Good Cooking, Kansas State Fair” cookbook, and she won 30 pounds of sugar. 🙂

So with all of that said here’s that award-winning homemade fudge recipe with marshmallow creme.

I hope you give this old fashioned fudge recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience.

Easy Christmas Fudge Recipe

More Holiday Dessert Recipe Ideas

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Award winning homemade chocolate fudge with marshmallow creme.
Print Recipe
5 from 6 votes

Award Winning Old Fashioned Fudge With Marshmallow Creme

A Kansas State Fair Award Winning Fudge Recipe.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 24
Calories: 364kcal
Author: Lea Ann Brown

Ingredients

  • 8 Tablespoons butter 1 stick
  • 4 ½ cups sugar
  • 12 ounces evaporated milk 1 can
  • 12 ounce semi-sweet chocolate chips
  • 12 ounce milk chocolate chips
  • 14 ounces marshmallow creme 2 small 7 ounce containers.
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts or pecans

Instructions

  • Add butter, sugar and evaporated milk in heavy bottom good quality saucepan. I use my 6 quart Le Creuset Dutch Oven.
  • Turn heat on high. Start stirring and continually stir while the mixture comes to a rolling boil.
  • Continue stirring constantly for about 5 minutes or until it gets to a "soft ball" stage. Your candy thermometer should read between 234 – 240 degrees. If you don't have a candy thermometer, after 5 minutes drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump" the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
  • Remove from the pan from the heat; stir in the chocolate chips, and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended then add nuts and stir to combine.
  • Pour into a buttered 9 x 13 inch pan.
  • Let the fudge completely cool at room temperature before cutting into squares.

Notes

Mise en place: Working quickly while making this fudge recipe is important. Have everything ready to go by emptying the chocolate chips into a bowl, remove the marshmallow creme from the containers into a bowl. I even empty the nuts into a small bowl ahead of time.
Stir! Never ever skip the instruction to constantly stir. If you don’t the mixture will stick to the bottom of the pan, reducing the amount of liquid for the creamy texture and you’ll have a mess to clean up.
Candy Thermometer: I highly recommend using a candy thermometer to make this recipe. They’re inexpensive and they take the worry out of cooking sugar. For instance, if you over cook the sugar to higher than the 242 degrees (soft-ball stage) there’s no turning back. The texture of the fudge will be compromised and you’ll more than likely have to start over. That’s spoken from experience. 
Pro Tip: Not all sauce pans are created equal. Different materials will cook the sugar mixture at slightly different times. I’ve seen recipes that say cook the sugar mixture for 5 minutes and you’ll magically reach the proper temperature to make fudge. Altitude and pan types carry too much clout to rely on a simple designated cooking time. Bad advice! I don’t know about you, but I hate throwing out food and starting over. Use a candy thermometer please.
Slicing Fudge: Let the fudge come to room temperature before cutting into squares. I find that squares just slightly over an 1 ½ is a good measurement for a 9 x 13 pan.
How well does fudge freeze? Want to get a head start on your holiday baking? Make this fudge ahead and pop it in the freezer. Fudge freezes very well, with possibly just a slight alter in the texture. I like to slice the fudge into squares first. If using a container that you can layer the pieces, use parchment paper or waxed paper between layers. Unthaw fudge in the refrigerator.
Storing Fudge: How long does fudge last out of the fridge? Store fudge in an airtight container at room temperature. It will last one to two weeks. You can refrigerate fudge, but the cold temps will dry it out. 
Can I half this recipe?  Yes. This recipe is very easy to cut in half. Just use a 9 x 9 pan rather than a 9 x 13.

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 145mg | Fiber: 1g | Sugar: 54g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Old Fashioned Fudge with Marshmallow Creme …It’s What’s For Christmas

Award Winning White Bean Chili Recipe

By 38 Comments

This Award Winning White Bean Chili Recipe remains one of our favorite and cherished recipes. Combining chicken and Italian Sausage with lots of mouthwatering creamy ingredients, this is a crowd pleaser.

Award winning white bean chicken chili recipe.

Update: Winning the Michigan State Chili Championship, this recipe comes from my friend Richard. It’s a delicious white bean chili recipe that wonderful for feeding a crowd. Since I posted this recipe, Richard has passed away. RIP.

What Makes This Chicken Chili Recipe So Darn Special?

If you win a Championship, I would feel comfortable calling this one of the best white bean chicken chili recipes around.

It’s a creamy white bean chicken chili (yes please) and it’s laced with Italian Sausage.

It brings some heat with jalapeno peppers and a hint of sweet due to the sweet corn.

And every time I’ve made it, people shower me with compliments. But before we get to the recipe.

Can I see a show of hands of how many of you watch “Giada At Home” on Food Network??? … Ok, good…a few.

A couple of weeks ago I unwittingly posted a White Bean Chicken Chili recipe that I watched Giada make on her program. 

Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chicken Chili EVER.  Why? Because it’s a great recipe and it’s really really full of flavors that compliment each other.

Let The smack down begin

Soon after the post, I  received an email from Buffalo Dick over at “Opinions and Rectums, We All Have One”   saying that he had an Award Winning White Bean Chili recipe. 

Well it appears that we had a White Bean Chili smack down on our hands. How could I resist a comparison. 

I promptly began the begging process for his recipe, gained his permission to blog about it and here’s my opinion (see he’s right, we all have one) about his Chili. 

This just might be the best White Bean Chili recipe EVER!  Folks, my husband and I had a FIT over this recipe, right there at the dining room table – a FIT.  I highly recommend you give this a try because it’s a white chicken chili with Alfredo Sauce.

In Conclusion

A great chili recipe for feeding a crowd, perfect for your Super Bowl party, or any excuse you have for gathering y0ur friends around your table. 

There are some special nuances about this recipe.

  • Toasting cumin seed, love that idea.
  • A combination of orange (or red) sweet bell pepper and green bell pepper
  • 3 – 6 jalapeno peppers – choose your heat level
  • Jarred Alfredo Sauce makes this a creamy white chicken chili. Using jarred makes it easy.
  • The addition of Salsa Verde. You can make your own Homemade Roasted Tomatillo Salsa, it easy. Or use your favorite jarred version.
  • The soup includes both chicken and Italian sausage – love all of that heartiness.
  • Black olives and Parmesan cheese for garnish. Unique and a nod to the Italian sausage.
  • This can also be made in the crockpot – great for making ahead and serving when the hungry crowd arrives.

Award Winning White Bean Chili Recipe

Creamy white bean chicken chili with parmesan cheese and chili oil.

I hope you give this recipe and try and if you do, please leave a comment about your experience. And, please give the recipe a star rating.

And thanks to “Buff” (Richard) for the inspiration to try another white chili recipe.

More Chili Recipes

And if you’re looking for more, don’t miss my Soup category. You’ll find a ton of slurp-worthy recipes. Including the most popular chili recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

Award winning white bean chicken chili recipe.
Print Recipe
5 from 3 votes

Award Winning White Bean Chili

Michigan Award Winning White Bean ad Chicken Chili Recipe
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 782kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds chicken thighs Boneless, skinless, seasoned with light salt and white pepper, cooked and cubed
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3-6 Jalapeno peppers seeded and fine chopped
  • 2 cloves garlic peeled and chopped
  • 1 pound sweet Italian sausage crumbled and browned.
  • 2 15-oz cans chicken broth low sodium
  • 30 ounces Great Northern white beans canned, rinsed and drained
  • 2 teaspoons white pepper
  • 2 teaspoon Mexican Oregano
  • 1 teaspoon cumin seeds toasted
  • 15 ounces sweet corn canned, drained
  • 22 ounces Alfredo Sauce jarred. About a jar and a half
  • 1 cup Salsa Verde your favorite brand, I prefer Jardines
  • Grated Parmesan or Romano cheese for garnish
  • Sliced black olives for garnish

Instructions

  • Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
  • Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
  • At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking. 
  • Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
  • Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently. 
  • If you’re using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 – 4 hours.
  • Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.

Nutrition

Calories: 782kcal | Carbohydrates: 37g | Protein: 41g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 2891mg | Potassium: 1413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 78mg | Calcium: 129mg | Iron: 6mg

Award Winning White Bean Chili Recipe … It’s What’s For Dinner