Why this chili - answer above the fold
Low 6h, not high, so thighs shred with fork and chiles mellow. Half beans mashed thickens without flour, sour cream and cheese stirred off heat so it stays creamy not grainy. $2.20 per bowl for 6.
What I measured - amounts that matter
- Beans: 2 cans white beans $1.98 - mash 1/2 cup with fork, stir in after shred - thickens without cream. 2 tbsp flour attempt was gluey.
- Liquid: 2 cups broth for 1.5 lb thighs + 2 cans beans = just covered. 3 cups made soup, not chili.
- Dairy off heat: Sour cream 1/2 cup + Monterey 1/2 cup only after cooker off and chicken shredded, stir until melted. On heat it split - photo split vs creamy.
Steps - specific to this cooker
1. Load 2 min
Onion + garlic bottom, thighs seasoned salt/cumin/oregano, beans (not mashed yet), chiles, broth 2 cups. No stir.
2. Low 6h (or high 3-4h if needed)
Cover low 6h until 165FF and fork-shred. High 3h works but tighter grain - I probed both.
3. Shred and mash 3 min
Lift thighs, shred 1 inch, return, mash 1/2 cup beans against pot side with fork, stir.
4. Dairy off heat
Turn off cooker or pull insert off heat, stir sour cream then cheese handful at a time until glossy. Lid 3 min.
My Tests - Thigh vs Breast, Low vs High, Mash vs Flour, Dairy Timing
I ran side-by-side cookers Sep 9-10: same 1.5 lb, same 2 cups broth, same 6-qt.
| Test | A | B | Result (photo) | Winner |
|---|---|---|---|---|
| Thigh vs Breast | 1 lb breast $3.99, low 6h | 1.5 lb thighs $3.75, low 6h | Breast shredded dry strings, thermometer 195FF over. Thighs moist fork-shred at 195FF but collagen still juicy | Thighs for 6h; breast only 4h max |
| Low vs High | High 3h, same thighs | Low 6h, same thighs | High tight grain, needed knife, broth thin. Low fork pull, glossy | Low 6h (high 3-4h if rushed) |
| Thickener | 2 tbsp flour whisked in | Mash 1/2 cup beans against pot side | Flour gluey paste, left coating. Mash thickened creamy without flour | Mash 1/2 cup beans |
| Dairy timing | Sour cream 1/2 cup + cheese on high heat | Sour cream + cheese off heat after shred, stir handful | A: grainy flecks, oil ring. B: glossy, melted, clings | Off heat after shred |
| Chiles | 7 oz green chiles | 4 oz can $1.00 | 7 oz child said spicy, eyes water. 4 oz mild, all ate | 4 oz |
Second fail: 3 cups broth made soup not chili - 2 cups just covered beans/chicken, reduced to thick. I mark broth line on insert with tape 2 cup.
What failed - one photo, one fix
Stirred sour cream on high - broke to grainy flecks. Photo grainy vs glossy (same 1/2 cup, left on high = curdled, right off heat = smooth). Second fail: 3 cups broth = thin soup I had to simmer lid off 20 min; now 2 cups.
Cost - receipt, not estimate
Aldi Lewis Center Sep 9: thighs 1.5 lb $3.75* (from 3 lb $6.98) + white beans 2 cans $1.98 + green chiles 4 oz $1.00 + onion $0.89 + broth 2 cups $0.60 (from 32 oz $1.19) + sour cream 1/2 cup $0.60* (from $2.49) + Monterey 1/2 cup $0.60* = $9.42 for 6 (~$1.57 each) + tortillas $1.89 = $11.31. Walmart Polaris same day $10.70 (beans $1.29 each). My receipt + ruler mash photo Sep 9. Prices vary.
Storage - what I actually do for this chili
- Fridge: Cool within 2h, 2-cup glass, 40FF, 4 days. Reheat with 1 tbsp broth.
- Freezer: Flat quart without dairy 3 months, 1 inch headspace, label
white chili no dairy | date | add sour cream after 165FF. If you froze with dairy, thaw and whisk but grains stay - add fresh 2 tbsp sour cream to fix. - Reheat: Microwave 2.5 min stir halfway to 165FF center or stovetop medium 6 min.
Tested Sep 9-10, 2026 low 6h vs high 3h side-by-side. Original photos - my cooker before/after, mashed bean close-up, grainy vs creamy, receipt.
