Moms White Chili Food

MOM'S WHITE CHICKEN CHILI

Steps:

• In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
• Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
• Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
• To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.

MOM'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

MOM'S EASY CHILI

Steps:

• Brown ground beef and drain.
• Put all ingredients in crock pot and stir well.
• Cook on low for 8 to 10 hours, or high for 4 to 6 hours. I also like to take the lid off the crock pot the last hour or two (when I'm home) to allow some of the water to burn off.

MOM'S WHITE CHICKEN CHILI

Steps:

• 1. Remove and discard ribs and seeds from 2 jalapeños; mince. In food processor, process half of the poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses. Transfer mixture to another bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• 2. Add 1 tablespoon vegetable oil to Dutch oven with heat on medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
• 3. Transfer 1 cup cooked vegetable mixture to now-empty food processor bowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, for about 10 minutes.
• 4. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• 5. Mince remaining jalapeño, reserving and mincing ribs and seeds, and set aside. Stir lime juice, cilantro, and remaining minced jalapeño (with seeds if more heat is desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve. Top with monterey jack cheese, if desired.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

MOM'S WHITE CHILI

Steps:

• Cook chicken in chicken broth. Cut or shred chicken into small, bite sized pieces. Return chicken to broth and add all other ingredients (Do not drain juices from cans before adding their contents).
• Let warm on stovetop for 30 minutes stirring occasionally.
• Serve over tortilla chips and garnish with cheese, sour cream, and picante sauce.