1tablespooneach cumingarlic powder, onion powder, chili powder and oregano
1 ½tablespoonsof Kosher salt
1teaspoonof ground pepper
For the Chili:
2ouncesof unsalted butter
2peeled and medium diced large yellow onions
3sliced leeksstem and green parts removed
2each seeded and small diced green bell and poblano peppers
1seeded and small diced jalapeño
8finely minced cloves of garlic
2each 15-ounce cans of BUSH’S White CannelliniGreat Northern, Pinto and Garbanzo Beans®, drained
32ouncesof chicken bone broth
¼cupof ground cumin
2tablespoonsof dry oregano
1cupof heavy whipping cream
Worcestershire sauce to taste
Kosher salt and fresh cracked pepper to taste
Preheat the smoker to 225° with hickory or apple chips.
Pat the chickens dry on all sides and brush them with canola oil.
In a small bowl mix together all of the spices and herbs and coat the chickens on all sides, including the inner cavity, and place on your smoker and cook until the thigh portion of the chicken reaches 165°, about 3 to 3 ½ hours. Cover in foil and let rest for 10 to 15 minutes.
While the chicken is smoking add butter to a large pot over medium heat and pour in the onions and leeks to caramelize, about 25 minutes.
Once they are brown add in the peppers and garlic and sauté over medium heat for 8 to 10 minutes.
Next, add in the beans and bone broth and simmer until the chicken is done.
Once the chicken is done resting, remove the skin and discard. Next, remove the meat from the bones and break up into bite size pieces. Note: you may only use 1 ½ chickens, depending on how much meat you want in there.
Next, add in the spices, cream and seasonings and simmer for 30 minutes before serving.
Serve hot with optional garnishes: limes, cilantro, avocado, sour cream, Monterey jack cheese and green onions.