Smoky White Chicken Chili because Ken has been making chili for almost 40 years, but this is the first time with chicken. Patti found a great deal on boneless, skinless chicken breasts and it’s definitely chili weather. So, we came up with our own version of white chicken chili. Spicy enough for Ken and mild enough for Patti with or without sour cream. Plus, using canned beans makes easy.

This one has a deep, rich smoky flavor, big chunks of tender chicken breasts in a thick savory sauce.
Thick enough to roll up in tortillas or just enjoy a big bowl of it!

This was a fun one to do. We “Cold Smoked” the chicken, peppers, garlic, and onions for 2 hours with GMG’s “Gold” blend of pellets (red oak, hickory, and maple). We used “Smoke Daddy’s” cold smoker. Then, into the fridge overnight. This brought an awesome “Kiss of Smoke” to our chili.

Note: This is still a good chili if you skip the smoke. You can even do this one in a crock pot.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A Well Made Grill Brush from BBQ-Aid, This one will last for years!!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and lowering pellet cost making it easier to create smoke blends to your liking.

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 1 ½ hours at 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A Well Made Grill Brush from BBQ-Aid, This one will last for years!!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: White Chicken Chili 

• 5lbs. boneless, skinless chicken breasts, smoked & cut into cubes.
• 1 16oz. package Velveeta Mexican Blend Cheese
• 3 cups Mexican blend cheese, shredded
• 2 cups low sodium chicken stock
• 2 cups Crema or sour cream
• 2 sweet onions, chopped and smoked
• 6 15oz. cans Great Northern beans, undrained
• 4 large jalapenos, we used 2 green and 2 red, chopped & smoked
• 1 4oz. can green chilis, chopped
• 10 smoked garlic cloves, minced (See Recipe)
• 3 Tablespoons chipotle chili powder
• 3 Tablespoons cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• Duck Fat Cooking Spray, (Our Store)
• GMG’s Roasted Garlic and Chipotle Seasoning Blend, to taste

Garnish

• Cilantro, chopped
• 2 green onions, chopped
• Your favorite shredded cheese, we used Colby-Jack
• Sour cream or Crema

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: White Chicken Chili 

I filled my “Smoke Daddy cold smoker” half full using Green Mountain’s “Premium Gold Blend BBQ Pellets” for a flavorful smoke blend and lit it.

Season the chicken with GMG’s Roasted Garlic and Chipotle Seasoning Blend.

We used our Bull Racks for the “cold smoke”. Spray them with the cooking spray for easy clean up and load them up with the chicken and diced onions, garlic, and peppers. (Chicken always on the bottom because of any dripping).

Cold smoke everything for 2 hours or so, much longer and it will be too much smoke and things will become “Bitter”. After 2 hours place everything into plastic bags and then into the fridge overnight. The smoke will penetrate everything over night that will give everything “Richer Deep Smoke” flavor.

When you are ready to make your chili spray an extra-large cast iron Dutch oven Duck Fat, again for easy clean up. Cube the chicken, add it and the rest of the ingredients, blend well.

Preheat the grill to 350* (177c) and light your Wedgie to give this part of your chili that “Kiss of Smoke”.

Place your Dutch oven directly onto the grill for low simmer for about an hour and a half.

The chili will be done when the chicken is “Fork” tender and everything is blended nicely.

It’s thick enough to roll up in tortillas or just enjoy a big bowl of it…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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