Betsy and Angelo have a great tradition of hosting an annual Super Bowl Party that includes lots of food and adult beverages. Part of the fun is there’s always a few chili varieties and guests are invited to bring their own to share. I’ve done this a couple of times and although Angelo’s standard steak chili is always sublime, and Stacy has her award winning vegetarian chili — I like to try weird styles that usually turn out to be a bit of an experiment.
Two years ago I brought green chili (with tomatillos and lots of green chilis). This year I went with white chili, or as I’ve appropriately dubbed it: Albino Chili. :) I found the recipe online and adjusted to what I thought might be better. It still turned out kinda soupy, so I’ve adjusted the following recipe. (The original called for almost twice as much stock.) I learned it’s important to add the cheese just before serving, too — it keeps it from burning. And it’s a lot of cheese! And even more beans — if your tummy is inclined to do gastro-intestinal somersaults over legumes, you’d better steer clear of this one.
Recipe after the jump…
