2 cups sour cream (optional: 1 extra cup for topping the chili)
16 oz heavy cream
Kosher salt and freshly ground black pepper to taste
Beer Can White Chicken Chili fremgangsmåde
Recommended: 7 Quart Dutch Oven/Chicken Sitter
Set up the grill for indirect cooking and heat to 350°F. Fill the chicken sitter with beer, place chicken on top and place in grill. Cook until the breast is 160°F (estimated cooking time 90 minutes). When done, remove the chicken allow to sit uncovered for 30-45 minutes to cool before shredding the chicken.
Lower the temperature of the grill to 300-325°F.
Add the chicken broth, sour cream, cream, onions, mushrooms, garlic, cumin, oregano, paprika, cayenne and chiles to the Dutch oven and mix thoroughly. Salt and pepper to taste.
Drain the beans and add to the Dutch oven along with the shredded chicken. Mix thoroughly.
Place the Dutch oven in the grill uncovered (still indirect and at 300-325°F). Wait 30 minutes to add smoky flavor to the chili, then cover. Allow to simmer for 90 minutes. Stir occasionally and to ensure that it is simmering. If it is boiling rapidly, reduce heat.
Serve in a large soup bowl, top with a dollop of sour cream, shredded cheese, and chopped cilantro. Serve with tortilla chips.