Blue Heaven Chili
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Blue Heaven Chili

Jane Butel is a fabulous cook.  When she cooks "Tex-Mex" I take notice.  She plans to prepare this "blue cheese" chili at one of her next cooking classes.  I'm too far away to participate, but did want to share it with Gourmet Living readers. 
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Fowl
Cuisine: Tex-Mex
Servings: 2 servings
Author: Jane Butel


  • 2 Tablespoons bacon drippings or butter
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 large whole boneless skinless chicken breast cut into ½ inch dice (2 to 2 ½ cups)
  • 3 cups rich chicken broth
  • 4 to 6 fresh green chiles parched peeled, and coarsely chopped, or 1 cup canned or frozen chopped green chiles
  • 1 medium russet potato un-peeled, diced
  • ½ teaspoon salt or to taste
  • ½ cup crumbled blue cheese blue cheese, Gorgonzola, Roquefort, or stilton will work well


  • Melt the bacon drippings in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes.
  • Add the garlic and chicken and cook, stirring, until the chicken begins to brown, about 4 minutes.
  • Add the broth, green chiles, and potato to the pot. Simmer until the chicken is cooked through and the potatoes can be pierced with a fork, 30 to 40 minutes.
  • Taste the chili and adjust the seasonings as needed, adding salt to taste (many chicken broths and bouillons are so loaded with salt that none is needed). Spoon the chili into individual bowls, and scatter the blue cheese over the top of each serving.


Note: To make “rich” chicken broth, simply simmer regular chicken broth (canned or homemade) over medium heat until it is reduced by half, 15 to 20 minutes (in this case you would begin with 6 cups broth and cook it down to 3.)