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By Tim H. Martin
Recipe courtesy of Will Primos
Yields: 5 (1-cup) Servings
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 tbsp olive oil
• 1 1/2 cup cooked, chopped chicken or wild turkey
• 1/2 cup chicken broth
• 2 (15-ounce) cans cannellini beans (do not drain)
• 1 1/2 tsp oregano
• 1/2 cup salsa
• Salt, to taste
• Black pepper, to taste
• 1 1/2 cup shredded mozzarella, divided
In a 2-quart pot, sauté onions and celery in olive oil until translucent. Add chopped chicken or wild turkey, mixing thoroughly. Add broth, beans, oregano and salsa. Simmer 10 minutes, stirring gently. Just before serving, stir in 1 cup of the cheese. Serve in bowls topped with remaining cheese.
Enjoy with your favorite hot sauce, tortilla chips or cornbread.
Will's Backstrap Variation:
I've put my own spin on this recipe using red meat from wild game. I've found substituting deer or elk for chicken works great. Although it won't be white chili anymore, you can use backstraps for a wonderful variation. Slice the backstrap as thinly as possible, then pound with a mallet to make it even thinner. Soak the meat in milk for a couple of hours, then pat it dry and season with smoked salt and smoked pepper (I prefer Smokehouse Salt Company). In a hot skillet, brown the meat in a little olive oil, then chop into bite-size pieces before adding to the chili.— Will Primos
Editor's note: This recipe yields enough to feed a family of four. If serving more than four, I recommend doubling the ingredients. You can always freeze the remainder for later use.— Tim H. Martin
Country@Heart is Tim H. Martin’s collection of country comfort food recipes with stories behind each dish. Many were collected on hunting and fishing trips throughout the world. Tim has been Rack Magazine’s art director, a Buckmasters staff writer and an editor since 1996. Make sure to click "PRINT THE RECIPE" to print off your favorites!
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Copyright 2017 by Buckmasters, Ltd.
Copyright 2017 by Buckmasters, Ltd