The winning Chili recipe!

I blogged in September about my chopping-hot-peppers-raw experience (go here) while making Cuisine at Home's Green Chicken Chili recipe. I took my own advice and roasted the peppers this time, and just took home first place at our winery club's first annual Chili cook-off! That's $50 worth of wine, thank you very much! Due to popular demand, here's the recipe:

Green Chicken Chili 

SOAK:
1 1/2 C dry great Northern beans
ADD:
4 C chopped tomatillos
4C roasted, seeded, diced Anaheim chilies (about 8 chilies)
2 C each diced onion and roasted, seeded jalapenos (about 5 chilies)
3T minced garlic
1T ground cumin
2 tsp dried oregano
1 tsp ground coriander
4C chicken broth
STIR:
4C shredded rotisserie chicken
1/4 C masa harina
3T fresh lime juice
Salt and pepper to taste
GARNISH:
lime wedges, sour cream, and chopped fresh cilantro

SOAK beans according to package directions; drain, then add to a 5-6 quart slow cooker.
ROAST: chilies on high broil, turning until crispy blackened skins appear. Remove to plastic sack, and sweat on the counter until cool. Remove blistered skins, and seeds. Chop.
ADD: tomatillos, Anaheim chilies, onion, Jalapenos, garlic, cumin, oregano, coriander and broth to the slow cooker. Cook chili on high-heat setting until beans are tender, about 4 1/2-5 1/2 hours. I've found this really depends on how old your beans are, and how they've been stored.
STIR: chicken and masa harina into chili; cook 30 minutes more. Stir in lime juice. Season with salt and pepper.
GARNISH each serving  with lime wedges, sour cream and cilantro.

From Sept 2011 Cuisine at Home