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About the Recipe
Take your chili game to the next level with this White BBQ Chicken Chili. Infused with the tangy richness of white BBQ sauce made from mayonnaise, horseradish, apple cider vinegar, and green tomatoes, this chili is a creamy, zesty twist on tradition. Perfect for fans of bold, unique flavors, this dish is sure to steal the spotlight at any gathering.

Ingredients
For the White BBQ Sauce Base:
1/2 cup mayonnaise
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 tbsp granulated sugar (white)
1 tbsp prepared horseradish (adjust to taste)
For the Chili:
2 tbsp olive oil
1 medium white onion, diced
3 cloves garlic, minced
1 Hatch chile, seeded and diced (or substitute mild green chiles if unavailable)
1 Cubanelle pepper, seeded and diced
1 Pasilla pepper, seeded and diced
1/2 lb tomatillos, husked, rinsed, and chopped
1/2 lb green tomatoes, chopped
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2/3 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 tsp Uncle Jammy's Steel City Fry Seasoning, divided
1/2 tsp cumin
1/2 tsp smoked paprika
2 cans (15 oz each) white beans, drained and rinsed
3 cups chicken broth
1/2 cup heavy cream (optional, for added creaminess)
Salt and pepper, to taste
Optional Toppings:
Fresh cilantro, chopped
Sliced jalapeño
Crushed tortilla chips
Shredded Monterey Jack or Pepper Jack cheese
Lime wedges
Preparation
Instructions:
Prepare the White BBQ Sauce Base:
In a small bowl, whisk together mayonnaise, lemon juice, apple cider vinegar, sugar, and horseradish. Set aside to let the flavors meld.
Sauté the aromatics and peppers:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, Hatch chile, Cubanelle pepper, and Pasilla pepper. Sauté until softened and aromatic, about 5–7 minutes.
Cook the chicken:
Push the vegetables to one side of the pot. Add the chicken thighs and breasts to the open side.
Season with 1 tsp of Steel City Fry Seasoning. Cook until lightly browned and partially cooked through, about 5 minutes.
Incorporate tomatillos and green tomatoes:
Add the chopped tomatillos and green tomatoes to the pot. Stir and cook for 3–4 minutes until softened.
Build the chili base:
Add the cumin, smoked paprika, and remaining 1/2 tsp Steel City Fry Seasoning.
Stir in the white beans and chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together.
Blend in the White BBQ Sauce Base:
Slowly whisk the white BBQ sauce base into the chili, stirring well to combine. The sauce will add creaminess and tang to the chili.
Thicken the chili:
Use a potato masher or the back of a spoon to mash some of the beans and vegetables to thicken the chili.
Stir in the heavy cream (if using) for added richness. Adjust seasoning with salt and pepper to taste.
Serve and garnish:
Ladle the chili into bowls. Garnish with fresh cilantro, sliced jalapeño, shredded cheese, or crushed tortilla chips. Serve with lime wedges for a zesty garnish.