Great White Chili Supposed To Be By Willie Nelson Food

BEST EVER WHITE CHILI

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.

CREAMY WHITE CHILI

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

WHITE CHILI

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.

WHITE CHILI I

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
• Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
• Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

WHITE CHILI

Steps:

• Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
• Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
• Remove chicken from pot and cut into 1 inch pieces.
• Add chicken back to liquid in saucepan.
• Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
• Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
• Add beans and cook until thoroughly heated.
• To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.

WILLIE'S CHILI

Steps:

• In a heavy bottomed soup pot (Dutch oven works well), heat the oil. Add all the cut vegetables and saute until the onions are translucent. Add the ground beef and sausage, mixing often to break up the larger chunks. Once the meat is fully cooked, drain off the excess fat. Add all the spices and chilis, and stir until evenly distributed. Leave the whole chilies whole, if the chili seems to be getting too hot, just take them out. Stir in the tomatoes and bring to a simmer. Stir in 2 cups of beef broth and let simmer until reduced by half, stirring often. Do the same with the V-8 juice. Repeat. This process can take up to four hours. Check the seasoning and add salt if necessary. Mix in the cornmeal, constantly stirring until chili is the desired thickness. Add the beans and let simmer a few minutes more. Serve with any sides: crackers, cheese, sour cream, onions, noodles....

ULTIMATE WHITE CHILI

Steps:

• Cook chicken for about 30-45 minutes drain.
• Heat broth, add onion and garlic, low boil for about 10 minutes.
• Add spices and simmer another 10 minutes.
• Add beans and simmer for another 45 minutes.
• Add chicken and 1 cup cheese and simmer for another 10 minutes.
• Serve with cheese, sour creme, salsa, and fritos or mexican corn bread.

WHITE CHILI

Steps:

• In Dutch oven saute onion and garlic in olive oil.
• Add in all other ingredients.
• Bring to a boil, then reduce heat to low.
• Cover and cook 3 hours, stirring occasionally.
• Also great to do in crockpot all day long.

WILLIE'S CHILI

Steps:

• Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
• Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
• Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
• Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.

GREAT WHITE CHILI (SUPPOSED TO BE BY WILLIE NELSON)

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!

EASY WHITE CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.