| T O P I C R E V I E W |
| junebug |
Posted - Oct 20 2005 : 4:28:34 PM
A friend was telling me of this wonderful chili she had in a small out of the way cafe some years ago and asked me if I had heard of it or had a recipe, it's for white chili where all the ingredients are white, beans, meat, etc. I've never heard of it before but it sure does sound good and she said it was healthier than the normal beef chili. Has anyone heard of it or better yet have a tested recipe? I'm sure it has to be a farm girl invention, since were so thirfty and all. Thanks!!
I'm not 40 something, I'm 39.95 plus shipping and handling! |
| 8 L A T E S T R E P L I E S (Newest First) |
| junebug |
Posted - Oct 24 2005 : 11:44:44 AM
WOW, you gals are great!! I didn't know we had a chili queen amoung us, thanks Meadowlark, the recipe sounds wonderful! I'm going to try them all and print them all off for my friend too. Love the web sites too! Thanks a bunch!!! Hugs to all!!
I'm not 40 something, I'm 39.95 plus shipping and handling! |
| mustbeteatime |
Posted - Oct 21 2005 : 7:23:34 PM
Here is a Schilling recipe for Southwest White Chili that I have made before - it's good - and no tomatoes:
1 tbsp olive oil
1 1/2 lb boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (cannelloni), undrained
Southwest Spice Blend (as follows)
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro leaves
1/8 tsp ground red pepper
1. Heat oil in large saucepan over med-high heat. Add chicken and onion; cook 4-5 min.
2. Stir in broth, green chilies and spice blend; simmer 15 min.
3. Stir in beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese, if desired. Makes 4 cups.
Enjoy the good things in life - especially when there is time for tea! |
| katie-ell |
Posted - Oct 21 2005 : 7:08:07 PM
Here's one from www.epicurious.com -- I love that site because other home cooks write reviews and make suggestions -- and I can adapt the recipe to what we have on hand and to our taste preferences. The barley makes this a toothsome dish!
WHITE TURKEY CHILI
2 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 tablespoons minced garlic
4 teaspoons ground cumin
1 pound uncooked turkey breast slices, cut into 1/2-inch cubes
1/2 pound ground turkey
3 cups (or more) chicken stock or canned low-salt broth
1/4 cup pearl barley
2 tablespoons chopped seeded jalapeño chilies
1 teaspoon dried marjoram
1 teaspoon dried summer savory
1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)
Chopped green onions
Grated cheddar cheese
Sour cream
Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill.Bring to simmer before serving.)
Serve chili, passing green onions, cheese and sour cream separately.
Serves 4.
Bon Appétit
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| quiltedess |
Posted - Oct 21 2005 : 5:50:48 PM
Oh my goodness. Those recipes all sound delicious! I even love the white chili at Taco Time.
Nancy
http://quiltedprairie.blogspot.com/ |
| MeadowLark |
Posted - Oct 21 2005 : 5:18:05 PM
Junebug Sue! The "Chili Queen" is in the house! here is a recipe from The Dove's Nest cookbook. This a French country/Texas cookin little gem of a place in Waxahachie, Texas! I highly recommend this cookbook! Fabulous food...Here is the delicous recipe for their White chili...fabulous website:www.thedovesnestrestaurant.com/home.html
The Dove's Nest White Chili
Yields 8-10 servings
2 Tbsp olive oil
1 medium onion chopped
3 cloves of garlic minced
21/2 cups chopped fresh tomatoes or, 2 (10 ounce) cans tomatoes with green chilies
6 tomatotillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 (7 ounce) can chopped green chiles
2 cups chopped cooked chicken
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 cup (heaping) chopped cilantro
2 (19 ounce) cans cannellini or great Northern beans
1 tablespoon lime juice (fresh)
Salt and Pepper to taste
Sour Cream
Shredded Monterey Jack cheese
Fried tortilla chips or any good corn chips
1. Heat the olive oil in a large stockpot over medium high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. cook for 1 to 2 minutes longer, do not brown.
2. Add the tomatoes, tomatotillos and jalapeno. Cook until the tomatotillos are tender, stirring occasionally.
3. Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper.
4. Ladle the chili into serving bowls.
5. Serve garnished with a dollop of sour cream, shredded cheese, and tortilla chips or strips.
If I keep a green bough in my heart, the singing bird will come. |
| junebug |
Posted - Oct 21 2005 : 4:23:00 PM
Jpbluesky, your recipe sounds yummy and I"ll try it for sure, but the one I"m trying to locate for my friend had all white ingredients, no tomatoes?? Kim, would love to see your recipe too when you find it. Thanks!
I'm not 40 something, I'm 39.95 plus shipping and handling! |
| Kim |
Posted - Oct 20 2005 : 5:03:37 PM
I love white chili! I have a great recipe somewhere. I don't if that ccok book has been packed yet or not...........
farmgirl@heart
Be at peace with yourself and the rest will follow |
| jpbluesky |
Posted - Oct 20 2005 : 4:41:50 PM
I love white chili - I have a recipe that calls for all canned goods, but it is quite tasty.
1 can cream of chicken soup
1 large can chicken broth
2 cans Texas style beans
1 large can chicken - white meat
1 can Rotel diced tomatoes and chiles
Add all together and heat. Serve with shredded sharp cheddar cheese and tortilla chips to crunh into the soup. Serves 6 bowls.
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