America’s Test Kitchen - Season 8 Episode 12

Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery.\n\nRecipe: White Chicken Chili, Double-Corn Cornbread\n\nEquipment: Cast-Iron Skillets\n\nTaste test: Tortilla Chips