Stay warm when the weather cools off with this creamy & savoury batch of Chili Blanco cooked from start to finish on the Kamado Joe Classic 3. Recipe modified from the one shared by Chef Tom from All Things BBQ cooked and prepared on the Yoder YS640. Today we will be cooking everything on the Kamado Joe Classic III using the divide and conquer system and a Lodge 5qt. dutch oven.
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Master your backyard BBQ. My name is James, fire cooking story teller at Smoking Dad BBQ where I provide reviews on the grills, accessories and share fire cooked recipes that are sure to elevate your grill game to pitmaster status.
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Ingredients
ā¢ 3 chicken breasts cut in half so they are thinner (more surface area for char & seasoning)
ā¢Homemade rub 50% black pepper, 30% garlic, 20% onion powder
ā¢ 2 tbsp Saica Extra Virgin Olive Oil
ā¢ 1 large yellow onion, diced
ā¢ 3 Anaheim chiles, seeded, diced. If you canāt find substitute for more JalapeƱos
ā¢ 1 jalapeno, seeded, diced
ā¢ 1 tbsp of your homemade rub above
ā¢ 1 tbsp ground cumin
ā¢ 1 tsp Mexican oregano
ā¢ 4 cloves garlic, minced
ā¢ 3 tbsp unsalted butter
ā¢ 1/4 cup flour
ā¢ 2 (15 oz) cans of great northern beans, drained, rinsed. Substitute for white bean
ā¢ 1 quart unsalted chicken stock
ā¢ 1 cup heavy cream
ā¢ 8 oz cream cheese, cubed
ā¢ 1 bunch cilantro, minced
ā¢ 4 oz (1 cup) pepper jack cheese, grated
ā¢ Your favourite hot sauce (optional)
ā¢ pickled jalapeƱos (optional)
Instructions
Preheat your Kamado Joe Classic or Big Joe to 350ĀŗF, set up for direct grilling. Use a half grid on the low position over direct heat and char the chicken, donāt worry about cooking all the way through (165) as we will continue cooking the chicken in the Chili a little bit more. I cooked these to about 160 in the video. Slice horizontally into two thin pieces each, to create more surface area. Season with your homemade rub above on all sides. Set aside your chicken and half grid, rest for a few minutes. Dice into 1/2ā pieces.
Place your peppers directly on the bed of coals and turn regularly until throughout charred. Put in a bowl and cover with saran wrap for 5min to help make the skin easier to peel off. Install your Kamado Joe X accessory on the middle position (upper for Kamado Joe Classic I or Classic II) and drop in your Lodge Logic 5 Quart Dutch Oven to preheat. Peel the skids off and de-seed your peppers, dice and place into a bowl.
As your dutch oven comes to temp, add Extra Virgin Olive Oil to the dutch oven. Add the onions and chiles. Stir then add the homemade rub, ground cumin and oregano. Stir and sweat until onions are translucent, 10-15 minutes.
Add the garlic, beans and chicken. Cook for about 2 minutes, stirring. Add butter and flour. Stir well. Add the chicken stock and bring to a simmer.
When the soup simmers and begins to thicken, stir in the heavy cream and cream cheese. Bring back to a simmer. Remove from grill. Stir in the cilantro and pepper jack. Taste and adjust seasoning, as needed. Serve with hot sauce and or pickled jalapeƱos, as desired on top of the bowl.