Melissa d'Arabian's White Chili with Quick-Roasted Garlic

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I made this last night and the whole family loved it including my 9 & 1 yr old. It took a bit of time, but was delicious. I especially loved the trick on roasting the garlic in the microwave, but I cooked mine for 2 minutes to ensure it was soft enough. The only change I would make next time would be to add an additional can of beans. The smoked paprika was wonderful-glad I finally bought this ingredient!

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This is an awesome recipe!! I did make a few changes though.
I used 2 onions instead of the shallots, 1 C. of Chicken broth instead of the wine, I used 1 4oz can of La Preferida Roasted and peeled mild green chiles and fresh baby spinach instead of the frozen.
This is an awesome recipe to get away from the standard chili recipe.
I made the mock "red lobster" bisquits with it but instead of cheddar cheese I used Monteray Jack cheese and added some diced green chiles also...Very, Very Good!!

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This recipe has what I consider an error in it -- she lists the shallots as 12 when she should list it as how many cups. Since I cook a lot, I knew that the HUGE shallots sold at my grocery store would be way too much so I used 4 very large shallots It is possible that 12 small-sized shallots would work, but for an inexperienced cook this could be a disaster if they used 12 really big shallots. The recipe should say something like "1 - 1 1/2 cups chopped shallots" that is about what I used. It is an excellent, spicey soup-y chile. Just great.

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Just got the new copy of the magazine and thought we'd try this for our Saturday night meal. This recipe is definitely something you can't whip up on a weeknight as there are several parts of the recipe that took some time: quick roasting the garlic in the micro and then blending it, roasting the anaheim chilies and then peeling them, and then cooking the chicken and shredding it. I actually took a shortcut and bought a rotisserie chicken- so that took off some time.

I found all the ingredients at one grocery store (except for the smoked paprika- so I substituted regular paprika.

My husband and 6 year old son love spicy foods- so they really liked the "kick" that this recipe had. My 9 year old son doesn't like things too spicy- so I poured this chili over some white rice to make a bit more bland. Still- it was a little too spicy for him.

We have a few chili recipes floating around- but I liked this one because it was different with the spinach and creaminess.

Things I'd change.... adding another can (or two or beans. It was more of soup.

Will definitely make this again. It can serve a lot and was easy on our pocketbook (made it for about $12

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I thought that I would have trouble finding the ingredients for this recipe. I was surprised to find everything I needed at Kroger. The Anaheim peppers are a neon green color and long and narrow. I charred them a little too much in the broiler, so for bulk I kept a lot of the seeds out of them. This gave my chili a good amount of heat, but it was still awesome. I shared it with FOUR women at work - all foodies like me - and they all loved it! Even if I said I would never make it again, I'd have to because my family would make me! I really did like this recipe a lot, it has a really nice depth of flavor. I will say that the smoked paprika really made this special. Do not use regular paprika, you have to use the smoked. I used a rotisserie chicken that I purchased, and it made it really easy. I am going to give Aaron's recipe a chance tonight to see how they compare.

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I was disappointed with her winning and this recipe shows my feelings weren't in error. Im not sure she has an idea what Chili is supposed to taste like. Its a simple dish with the subtlety lieing in the spices. You can season a dish without the huge list of overly rich and fattening ingredients. Hope she will work on her flavor profiles.

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As I stated on Aaron's comment page, Melissa's chili lost big time in our family chili cook off last weekend. It took way too long to fix, ingredients were too expensive, had to go to several stores to find ingredients, took too long to prepare and just wasn't tasty, Too much garlic for most of our family and guests. We had 7 chili's entered and this one was last. Like recipes that most ingredients are in my pantry or can pick up at local grocery store or maybe one speciality store. Beter luck next time.

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I generally use recipes as a guide not as strict rules, as I live in a small town and ingredients are hard to find in mom and pop grocery stores. If you don't get hung up on the ingredients and use substitute when needed, this soup is wonderful! I couldn't find navy beans so I just used cannellini beans, and didn't use the peppers at all rather just used some more chili powder. It was a great balance of spice and flavor! My fiance loved it! He said it's the best soup I have ever made. : Thanks Melissa!

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Even after reading all the comments, I decided to make it as written including the microwave garlic...a new technique to me. I did stop the microwave and check frequently...thanks to the tips under comments...so maybe this made the difference. I love to make soups. We love to eat soups. I was pleasantly surprised at the amount of spicey hot. Oops, did you say smoked paprika...not sure that I used a smoked paprika but this chili turned out to be a winner in my kitchen. I also skipped that blender/food processor step and just sort of muddled my garlic. Delicious!

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This was really delicious, untraditional chili. I agree that roasting the garlic in the oven is better because it came out hard in the micro. But we both absolutely loved the flavor and it was very filling.