This dish is hands-down one of my absolute favorites from The Cheesecake Factory, so I just had to try recreating it at home. Now, while I don’t claim that this version is a carbon copy of the restaurant’s, I’ve made a few tweaks to suit my own tastes—and honestly, I think it’s even better this way!
This chili is hearty, packed with flavor, and super filling, making it the perfect comfort food for those chilly winter days. Whether you’re snuggling up by the fire or just craving something warm and satisfying, this chili will hit the spot every time
Ingredients
- 2 C cooked chicken, pulled or diced into bite-sized pieces Use a pre-cooked rotisserie chicken to save time!
- 1 T oil
- 2 T butter
- ½ C onion, diced
- 2 cloves garlic, minced
- 1 whole poblano pepper, roasted (see notes)
- 1½ – 2 T cumin
- 1½ – 2 T chili powder
- ¼ C all-purpose flour can substitute with cornstarch
- ¼ C masa harina
- 4 C chicken broth
- 2 15.8oz cans white northern beans, don't drain I use Bush's brand
- 2 T salsa Verde
- 1 T brown sugar
- 1 tsp chipotle hot sauce or use regular hot sauce
- 1 tsp siracha (optional)
- ½ tsp kosher salt more or less to taste
- 3 T sour cream or substitute with heavy cream
- 4 C white rice
- Monterey jack cheese, shredded
- cilantro, rough chopped or substitute with scallions
- tortilla strips, fried
Instructions
- STEP 1: Build the Flavor BaseIn a large saucepan, heat the oil and butter over medium heat until the butter is fully melted and starts to sizzle. Add the diced onions and sauté until they’re almost translucent, which should take about 3-5 minutes. Add the minced garlic and continue to sauté for another minute, stirring constantly to prevent the garlic from burning. This will create a flavorful base for your chili.
- Add the chopped poblanos, cumin, chili powder, flour, and masa to the onion and garlic mixture in the saucepan. The mixture will become thick and pasty—this is exactly what you want. Cook it on medium heat for about 1-2 minutes, stirring constantly to allow the spices to bloom and the flavors to meld.
- STEP 2: Create the ChiliGradually pour in the chicken broth, stirring continuously to ensure the mixture is smooth and well-combined. Once the broth is fully incorporated, add the beans, salsa Verde, brown sugar, cooked chicken, hot sauce, salt, and chipotle sauce. Stir everything together and continue heating until the mixture begins to simmer gently.
- STEP 3: Finish with CreaminessAs the chili starts to simmer, stir in the sour cream until it’s fully blended into the mixture. This adds a rich, creamy texture to the chili that perfectly balances the heat and spices.
- STEP 4: Garnish and ServeTo take your chili to the next level, garnish each bowl with some shredded Monterey Jack cheese, and a sprinkle of chopped cilantro or scallions. For added crunch, top with some crushed tortilla chips or strips. For a beautiful presentation, add ⅓ to ½ cup of cooked rice to each serving. I like to gently press the rice into a round measuring cup, then release the 'mold' onto the bowl of chili—it looks as good as it tastes!
Notes
How to Roast the Poblano Pepper
For a smoky and rich flavor, roasting your poblano pepper is key. Start by rubbing the pepper with a bit of oil. Using tongs, carefully hold the pepper over a gas stovetop burner, turning it until all sides are blackened and blistered. Once the pepper is evenly charred, wrap it tightly in foil and let it sit for 20-30 minutes. This steam bath makes it easy to peel off the skin. After the time is up, unwrap the pepper and use the back of your knife to gently scrape off the blackened skin. Remove the seeds, dice it up, and your roasted poblano is ready to add to your chili!
No gas burner? No problem! Preheat your oven to 425°F (218°C). Rub the pepper with oil and place it on a sheet pan. Roast in the oven for about 30 minutes, turning it several times to ensure all sides are evenly blackened. Once done, wrap the pepper in foil as mentioned above, and follow the same steps to peel and dice.
