This entirely unique spin on chili was a fan favorite at the Music City Bowl Chili Cookoff.
This white chili uses a variety of peppers, including the powder from a Peruvian Aji Amarillo pepper. You can substitute ground cayenne powder for the Aji Amarillo pepper. It has a sweet nutty flavor from the roasted garlic and parsnips, which is rounded out by the ground pork and peppers.
1. To prepare harrissa, remove seeds from aji amarillo and grind into a powder.
2. Broil peppers until skin is blistered. Place in bowl and cover. Once cool enough to handle, remove skins. Dice.
3. In a blender, blend 2 tablespoons of each pepper, coriander, cumin, chili powder, shallots, garlic, and onion until smooth. Transfer to saucepan and simmer on medium-low 10 minutes.
4. To prepare chili, in stockpot, sautè pork and chicken until golden and remove. Add flour and butter to remaining fat to make a roux and cook 2 minutes. Add celery, parsnips, onions, wine, stocks, harissa, beans, pork, and chicken.Simmer at least 1 1/2 hours.
Add cream and season. Top with parmesan and scallions.
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