For years now, my mom has been making a white chili instead of the heartier red chili with beef and kidney beans, etc. as a family comfort food. Aside from comfort, it's also been an easy go-to dish to feed a large gathering, and since Mom and I have been hosting annual Oscar parties for over a decade, mom's chicken chili has been a welcome respite from the February cold. 

Not to say that where I grew up in northern California and living the last few years in San Francisco, are essentially "wintery" but they can be rainy and it's not hard to conjure up a slight chill during months when other states are witnessing much harsher conditions. 

Now that I live in New York, it was our first Oscar party on separate coasts and it was my first time making the Oscar chili in a place that gets legitimately cold. It came out a little watery because I used too much chicken broth, but upon sharing notes with Mom she assured me that hers never turns out the same but is always good. I haven't always taken Mom's advice over the years, but when it comes to cooking, she's usually right so I trust her judgement. 

There are two tricks to this chili, the first is time. The longer it sits and simmers, the better depth of flavor you'll get out of it. I thought I would boil the chicken overnight and shred it the night before but the frozen chicken breasts got the better of me and weren't thawed completely. Nevertheless I had five hours before my three guests arrived for my Oscar-viewing party and it was plenty of time to acquire the flavor I remember coming from Mom's stovetop.

The second trick is: Fritos. It may sound strange, but they are not to be forgotten. Unless of course there's a corn or gluten allergy and in that case, my sincere apologies to your taste buds. 

Legend has it that Dad could not resist eating just ordinary chicken chili and loaded his bowl with the usual suspect toppings: cheese, sour cream, salsa, and green onions and as he was walking down the line he poured a bunch of Fritos from the snack cupboard on top of his chili. They became an instant hit, as he persuaded a bunch of guests to do the same, and crunchy, salty Fritos fast became the cornerstone of our chicken chili repertoire. Some eat it with Fritos on the bottom, others with Fritos on top so they don't lose their crunch; all of us have different ways of dressing the chili, so feel free to find your own way.

Keep reading after the jump, you won't be disappointed in this comfort food. 

When I was a child our Sunday family breakfast ritual centered on eating a large meal, preferably carbohydrates, after church. If we didn't stop for donuts around the corner from our neighborhood church, we went home and usually made waffles or pancakes. 

For some reason, although I know it wasn't the case, I associate waffles with Mom and pancakes with Dad. We went to visit my aunt, my mom's sister, in North Carolina as little kids and I remember eating a lot of waffles with my mom and the relatives while we were there. My brother and I were so enamored with their waffle machine, Mom bought one when we got home. I'm sure that's how the differentiation came about. 

Also, my dad, having the same spirit as us kids, was always adding new things to the pancake batter: chocolate chips, berries, and his signature flavor: Cinnamon. 

As well as making them "his own," Dad also tended to make a game out of the pancakes, not just turning them but throwing them in the air as high as he could go, behind his back, and once...a cherished memory...thrown across the kitchen to my visiting uncle's awaiting plate. 

Due to not having a waffle machine of my own and having more of an affinity as a grown up for pancakes or french toast over waffles, I have been making a lot of pancakes lately. I decided that if it sounds like something I'd order at a pricey brunch, it's going to be good!

I raided my fridge and this is the deliciousness I came up with; who knows, maybe you'll make it one of your breakfast traditions.