From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

From the Kitchen of Brett Broussard

3 pounds Boston Butt
2 pounds Richard's smoked sausage
2 1/2 pounds medium grain rice
2 bags seasoning blend of onions, celery, and bell pepper
1/4 cup garlic
2 cups celery
2 bunches green onions
Tony's
2 tablespoons chicken base
2 tablespoons kitchen bouquet
1/4 cup Tabasco sauce
1/2 cup vegetable oil
Water (1 1/2 times the rice)

Brown seasoned and marinated meat in oil for 30-45 minutes on MEDIUM heat. Throw in seasoning blend and celery and saute. Add garlic and sausage and cook for 10 minutes.
Add water and bring to a boil. While waiting for water to boil, add kitchen bouquet for desired color and hot sauce, base, and seasonings. You want to make it too salty for a
soup, but not overly salty. When it reaches your desired taste "your good".
Drop rice and turn down your fire to medium high and stir until rice begins to float. Drop fire to low and cover. Wait 7 minutes and stir to make sure nothing is sticking. Cover and stir again for 10 mintues. Cover and repeat for 10 minutes. Stir in green onions and cook for an additioanal 5 minutes.
Remember, for every 5lbs of meat you can feed 20 people. So for 100 people, you will need 20lbs of meat and 10lbs of rice. 75% pork 25/5 sausage.