Greenville County's Carolina Chicken Chili

Preparation

NOTE: DO NOT ALLOW CHICKEN TO THAW. COOK FROM FROZEN STATE.

1. Prepare the workstation by cleaning and sanitizing all areas. Wipe can lids with a clean, damp cloth before opening.
2. Preheat braising pan to 350 degrees.
3. Add oil and onions to braising pan and sauté until tender.
4. Add flour and mix to make a roux. Cook 8-10 minutes stirring constantly until light brown.
5. Combine the water and chicken base together. Using a wire whisk, slowly add the stock being sure to break up all roux lumps.
6. Add corn, peppers, diced chilies, beans, seasonings, and shredded chicken. Bring to a boil and simmer for 15-20 minutes stirring occasionally. Product must reach an internal temperature of 165 degrees for 15 seconds.
7. Pour chili into 4” shotgun pans. Cover and place in warmer maintaining an internal temperature of 140-150 degrees.
8. To serve, portion into 8 oz. styrofoam squat bowls.