America's Test Kitchen (2001)

Episode Overview

Using chicken for chili may seem unconventional—after all, isn't chili typically a beef dish? However, this Southwestern version offers a refreshing departure from the heavy, tomato-based varieties. The secret to crafting chicken chili lies in the cooking technique, ensuring the white beans are soft and the chicken remains moist and tender rather than tough. Recipe: White Chicken Chili, Double-Corn Cornbread Equipment: Cast-Iron Skillets Taste test: Tortilla Chips