Chef Jason Roberts’ White Chili with Pineapple Salsa and Corn Tortillas

by Rachael Ray Show Staff 9:00 AM, January 8, 2015

Aired January 8, 2015

Serves 8

1 large bulb fennel, finely diced
2 medium onions, peeled and finely chopped
3 tablespoons olive oil
8 anchovy fillets, chopped
1/4 teaspoon ground black pepper
6 large, boneless, skinless chicken thighs, finely chopped
2 4-ounce cans green chilies, chopped
1 liter good quality chicken stock or broth (Rachael Ray brand, of course)
3 cans cannellini beans well drained
1 jalapeño, seeds removed and finely chopped
1/2 teaspoon smoked paprika
Salt, to taste
1/4 cup fresh cream
2 tablespoons cornstarch mixed with1/3 cup of water to make a slurry
1 cup grated Monterey Jack cheese

For the Pineapple and Jalapeño Salsa:
1 small pineapple, husk removed and finely diced
1 small red onion, finely chopped
1 jalapeño, seeds removed and finely chopped
1/4 teaspoon salt

To serve:
Grated Monterey Jack
16 corn tortillas, warmed


In a heavy-bottomed pan over moderate to high heat, sweat the fennel and onions in olive oil for 2 minutes until translucent. Add in the anchovies and black pepper, and cook for another minute until anchovies start to dissolve. Add in the chicken, canned green chilies and the chicken stock. Cover the pot with a lid and reduce heat to medium.

Cook for approximately 15 minutes then add in the beans. Cook for an additional 2-3 minutes before adding in the cornstarch slurry; stir until it starts to thicken. At this point, add in the cream and the Monterey jack cheese. Mix well to combine.

While the chili cooks, mix salsa ingredients and let stand for 10 minutes before serving

Check seasoning of the chili and adjust to your preference -- a little additional salt, chopped fresh jalapeño and hot smoked paprika wouldn’t be bad!

Serve chili in a bowl, garnish with sliced fresh jalapeño and a little extra cheese. Roll up warm corn tortillas and serve on the side of the bowl along with the Pineapple and Jalapeño Salsa.

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