Quote:
Originally Posted by KCUnited
Put a chili rubbed whole chicken on the smoker earlier today for a white chicken chili. I plan to shred the chicken and thawed out some Hatch chiles I've been hoarding to toss in with some cannellini beans; all built atop a mirepoix.
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This sounds like a winner. I make a generic white chicken chili on the regular, but this is next level shit. Always do avocado and cilantro and a little hot sauce for garnish.