Again, another great looking recipe. Big fan here. Have about 5-6 of you seasonings. Already ran out of the voodoo, my favorite. Great job once again Matt. Keep it up.
I was just talking to my wife about White Chicken Chili yesterday on 2/2/22( Snowmageddon 2022). Thank you Matt for sharing this and all of your videos. Huge fan from just up the road in DeSoto. We definitely need to have you on our podcast. It involves bourbon. God Bless you and Meat Church!
Tried this recipe this weekend. Wasn't a white chili person before, not super popular up here in Nebraska. Now this will be a go to recipe in the future. It was delicious! I topped mine with Fritos and sour cream. Highly recommend. Thanks for the recipe!
I use a similar recipe with the addition of a can of fire roasted corn included. Also at the end of the cook, I take a package of slightly warmed cream cheese and whisk it up with some of the liquid from the chili. Incorporate it back into the pot and it adds a great creamy texture and richness to the flavor. Absolutely one of my favorite winter recipes.
As far as the beans vs no beans argument. I go by a simple mantra. If it goes on something (hot dogs, fries, nachos, etc...) then no beans. If you are eating it in a bowl by itself, maybe with some cheese on top and some corn bread to the side, then it needs beans. There is a place for both types of chili. BTW ... here in Tennessee, the 2nd kind isn't called just "Chili". We call them Chili Beans.
I tried this recipe a couple weeks ago but I smoked chicken breast with hickory. Then smoked the soup for about 4.5 hours the only thing I did different was at about 3 hrs I put the chili on a burner and brought it to a boil for about 20 minutes to get the onions cooked better. Maybe I didn’t have my smoker hot enough. The flavor of this chili with that hickory smoke was money. Thanks for sharing the video.
Made it three times this winter! First time as directed and it was incredible! Second time, smoked the ingredients in the Dutch oven under/while smoking chicken (ott style.) Extra smoke! And today, I brined the bird, smoked OTT style, AND added 4 oz of cream cheese with Monty Jack. Super rich and thick! Best yet, but honestly cannot go wrong with the OG shown here. Thanks, it's been a family favorite
Made this for the super bowl tonight. Everyone raved about it. Only difference is I smoked my chicken with Traeger chicken rub( I’ll get to Meat Church Rub when I run out). I also added a little extra hatch green Chile I had in the freezer just to use it up. I thought I was going to have to adjust the seasoning but it was perfect on first taste. Mother in law respects me again. Thanks for this.
I made this chili exactly like the recipe except I did it in the oven. The only reason was it was pouring down rain and I was afraid to run my Traeger. Anyway, it was delicious! My kids devoured it...even my daughter who claims to not like soup or chili had a second bowl. You all need to make this!!!
Looks delicious. Here in Oklahoma we have 5+ inches of snow. Perfect meal for a snowy day. Just gotta fire up the Smoker. I love that your products are becoming more accessible, a local butcher shop now carries them and its amazing!
Lockhart, and (Austin), TX, are two of my favorite places to visit. I talked my wife into going to Austin (then Lockhart) on our 11th anniversary in 2019. It was fabulous. Hope that we can check out your place in 2022 at some point. Thanks for making this video, and it looks amazing!
Matt, Congratulations, you’ve made the water cooler conversation. Several of us are want-to-be smokers and were a fan of your channel. The White Chicken video has been passed around. Nicely done. I have a recipe as well, and a suggestion might be to add as a garnish, smoked cold crumbled bacon bits, diced raw onions and salsa verde on top, along with the cheese. They all lend to the taste, savory, crunch and brightness of the mellow chili. By the way, since you’re a hockey fan, the Wild are playing excellent this year. All our best from the Wintery State of Minnesota! Skillet
I'm a chili kind of guy and man that looks good. Picked up a couple of your seasonings at a local store and really liking them right now. Thanks for sharing
My favorite part of cooking outside is avoiding the mess inside. Picked up a soapstone for my kamado recently, and the ability to do smash burgers outside is a game changer!
Made this last night for the cold TX storm. The family loved it. The only thing I did differently was to add about half a block of cream cheese to make it a little creamier.
Hi! I came here to see if anyone had added cream cheese, because I prefer it as well. Did you add your cream cheese before going on the smoker or at the end?
Looks amazing - can't wait to make it! My cabinet is FULL of your seasonings and may have to add a few of your other mixes to this recipe to get the full Meat Church effect!
I have made tons of your recipes, and this was honestly an unexpected favorite! My wife was skeptical through the whole cook, but she loved it too! Used hickory to smoke the chicken on the kettle with the Gospel 🤌. Your mother in law deserves some props!
As always, love the content! I've made this recipe a number of times for the family... and even my uber-picky kiddo begs for more! All the best to the Meat Church family!!! Cheers!
Looks awesome Matt, never had white chili before and will be trying this. Had to laugh with you talking about how nice the weather is when you filmed this the other day, now here we are on Thursday with a freeze going on lol
Matt, thanks for sharing the recipe. I would love to know which size Dutch oven you’re using, there a 10, 12 and 14in models. Glad to see you’re not a hard liner with the beans. Go Team Beans! 😂
Fact food tastes better when you cook outside! I do all the cooking not sure why I have a stove haven’t used it in like 5 years. I’m making this tomorrow not sure what what smoker don’t have an offset thinking the green egg or I have a vertical and horizontal pit boss pellet anyone with tips let me know
@@MeatChurchBBQ we will, and I would like to come out to one of your classes, please keep me posted on when they are coming up, I will be traveling from Lake Havasu city. Maybe if you have one around what I think is called first Monday there in Canton, I will bring my wife. lol
Good you tell the definition and yes everybody can add beans in if they want. I don’t like since the beans become slushy over the long cooking. I don’t like.
I’m going to make this chili for a chili cook off at my favorite, watering hole, on Super Bowl Sunday. How do you suppose it would be with smoked pork rib meat or pulled pork?
It might be sacrilege but how bout liquid smoke? I use it on damn near everything. I lived in Texas most of my adult life and I always buy Colgin Liquid Smoke, 4111 Mint Way, Dallas, Tx. I have actually been to their bottling facility many times.
Love your videos and seasonings..... I do however have a question as to the knives that you use. I am looking to buy some new knives for my kitchen, and need some that are durable, sharp, and can be used for everyday use as well as cutting and preparing bigger food items. Any advise you can provide would be much appreciated. Thank you for all you do!!
Here’s a true story about white chicken chili. We had a Polish potluck after my first son’s baptism. My sister in law must have made 5 gallons of white chicken chili and we had leftovers for days. Being a cheapskate I was on a steady diet of this stuff for a few days and my farts were NASTY. Hot, acrid, sharp farts that lingered. A few days into my diet I had to go to a grocery store that was hood-adjacent in the city of Cleveland. As I was walking in I let one of those foul farts slip. A few seconds later I hear a very loud black woman scream “ohhh FUCK!” I turned around to see what the commotion was just as I was walking past the off-duty police officer that was working security. His hand hovered around his gun instinctively. As I turned around she pointed at me and screamed “WHAT THE HELL? WAS THAT YOU!?” I had to bite my lip and denied the supply and the cop started laughing realizing that a fart was the topic of the ruckus
I don’t mind warm soapy water on the outside. It’s really not dirty from the smoker. Plus it’s black. I honestly didn’t even think about the clean up until you mentioned it.
@@MeatChurchBBQ I’ve always had a sticky brownish residue after using my skillets and Dutch ovens on my BGE. Was just wondering if you had a trick to clean em up afterwards. Thanks for the reply!!
