THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
BEST EVER WHITE CHILI
I have searched all over for a GREAT white chili recipe, I finally found one. This is SUPER easy and pretty quick. As with all chili, increase or decrease the spices to suit you. I add extra cumin and cilantro because I love them both so much.
Provided by chelle keithley
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
- Add the onions and garlic, saute until tender.
- Add the spices and cook for 30 seconds.
- Add beans, broth and chilies.
- Simmer for 15 minutes.
- Reduce heat and stir in cheese. Stir until melted and well blended.
- Season to taste. Serve with sour cream, crackers and/or bread.
WHITE CHILI
Simmer Ellie Krieger's healthy, satisfying White Chili recipe from Food Network, brimming with ground chicken, white beans and fresh poblano peppers.
Provided by Ellie Krieger
Categories main-dish
Time 1h6m
Yield 6 servings, serving size: 1 1/2 cups
Number Of Ingredients 17
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
- Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
- Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.
Nutrition Facts : Calories 320, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 30 milligrams, Sodium 310 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 31 grams
ROASTED CHICKEN WHITE CHILI
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
- Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
- Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
WHITE CHICKEN CHILI-BEST EVER
My mother gave me this recipe. It makes a great lunch or dinner. Full of flavor and simple to make. I haven't had anything better even in a restaurant. I usually make a double batch and freeze leftovers or share it with my neighbors.
Provided by Chef Luciano
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, saute onions about 5 minutes in olive oil.
- Add garlic, chilies, broth and beans. Stir.
- Add chicken, stir in remaining spices and hot sauce.
- Heat to a boil and simmer 1 hour before serving.
- Can be made on the stove or in a crockpot.
Nutrition Facts : Calories 410, Fat 5.2, SaturatedFat 1.3, Cholesterol 72.6, Sodium 793.8, Carbohydrate 46.6, Fiber 14, Sugar 3.9, Protein 44.5
WHITE CHILI
Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
FLAVORFUL WHITE CHILI
For a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices. -Wilda Bensenhaver of Deland, Florida
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Place beans in a 3-qt. slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add the chicken, chilies and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese.
Nutrition Facts : Calories 384 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1224mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 16g fiber), Protein 34g protein. Diabetic Exchanges
WHITE CHILI VII
I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans.
Provided by GrandmaBonnie
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
- Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
- Transfer the chicken mixture to a slow cooker.
- Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
- Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 31.9 g, Cholesterol 57.3 mg, Fat 16.1 g, Fiber 7.1 g, Protein 20.6 g, SaturatedFat 8.1 g, Sodium 764.4 mg, Sugar 2.2 g
GREAT WHITE CHILI (SUPPOSED TO BE BY WILLIE NELSON)
Make and share this Great White Chili (supposed to Be by Willie Nelson) recipe from Food.com.
Provided by Chef Garlic
Categories Chicken
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
- Simmer it for two hours, covered.
- Saute the onions in the oil until they are gently browned.
- Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
- Add the cheese and sour cream, cooking until the cheese melts in the chili.
- You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
- The recipe serves about four people, but I always double it, because it tastes even better the second day.
- If you don't use fresh cilantro, you might want to double the amount you use.
- Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
- It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!
EXCELLENT WHITE CHILI
This is our tried and true white chili that folks have raved about - this recipe has been handed out many a time. Very, very tasty! You can substitute cubed chicken for the pork, if you like. It is ABSOLUTELY delicious. :) I've made it, friends have made it... you should make it.
Provided by Julesong
Categories One Dish Meal
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Over medium heat in a heavy pot, sauté the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
- Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
- Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
- Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
- If the chili is too thick for your preference, you can add chicken broth to the desired consistency.
THE VERY BEST SLOW-COOKED WHITE CHILI
The best slow cooked white chili I have ever had. My family and friends just love it. The chicken bouillon granules make it really flavorful. I like to top it with grated white cheader and sour cream. Serve it with fresh corn muffins or corn chips for a special treat.
Provided by JGUY4069
Categories Chicken
Time 7h25m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
- Transfer to a slow cooker. Stir in the remaining ingredients.
- Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
- Serve in bowls and top with cheese and a dollop of sour cream.
- Enjoy!
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