Marcis White Chili Food

MANDI'S WHITE CHICKEN CHILI

Steps:

• Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated.
• Chili may also be cooked on stove top on medium-high heat.
• When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken.
• Garnish with more crushed corn chips, cheese or sour cream.

MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC

Steps:

• Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
• Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
• Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
• Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

MIKE'S WHITE CHILI

Steps:

• Put water, lemon pepper, and cumin seed in a large pot.
• Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).
• Reduce heat to low.
• In a separate skillet, saute the chopped garlic and onion about 5 minutes.
• Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).
• Keep the temperature low and simmer for at least 1/2 hour.
• Serve the chili over or with nacho chips and shredded cheese.
• Enjoy!
• NOTE: DO NOT drain the liquid from the canned ingredients.
• Add all of it to the chili.

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.

MANDI FORESTER'S WHITE CHICKEN CHILI - RACHAEL RAY SHOW

Steps:

• Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
• Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
• When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

WHITE CHILI VII

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.