Glenda's white chili question

angelaid

11 years ago

Is that can of chicken broth the small one or the large one?

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Comments (9)

glenda_al
11 years ago
1 can (14.5 oz) chicken broth You can use the lo sodium or I generally have my own chicken broth stored in the freezer.

Now this is a thin soup, so be prepared.

And our preference is to shred rather than chop the chicken.

BTW, last time I made it, over a week ago, grandson had 3 servings. Two with his meal and the third bowl later in the afternoon.

I combined Sargento shredded mozzarella with cheddar and it was quite tasty.

Enjoy!
glenda_al
11 years ago
for angelaid

did you make the white chili yet?
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The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce! My ingredient list is simply added after the beans are done cook'n. They include ... Roma Tomatos They are thicker and meatier Aneheim Chilis Hot, but not overwhelming. Sorrano Chilis Hot and zingy. Habneros ( If you really want firehouse flavor ) Onions and lots of 'em. Paprika Chili Powder Cinnamon Not necessary, but you can experiment Cilantro Some people like to add some form of sugar, like molasses, etc., but I don't. Here are some tips ... 1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em. 2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili! 3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops. 4.) My old friend balsamic vinegar can add an interesting change to your chili. 5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder. 6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice.
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OklaMoni
11 years ago
Glenda, I always use more beans, and mine turns out as a thick soup. :)

It's one of the yummiest chili recipes I have.

Angelaid, I hope you liked it.

Moni
glenda_al
11 years ago
thx, moni, but I like mine as it :o)
angelaid
Original Author
11 years ago
I made it last night, but we haven't tried it yet. I used white kidney beans because I couldn't find Navy beans. I'm going to add a couple more cans of beans when we have it for dinner.

I had stew meat, chicken, pork chops and cube steak thawed out that had to be cooked up. So I cooked four nights dinners last night. LOL
glenda_al
11 years ago
To each his own :o)

When I eat red chili at my favorite place, I asked them to go easy on the beans, or else I end up spooning them out.

One can of navy beans suits me for the white chili recipe.
rob333 (zone 7b)
11 years ago
Yes, on the beans making it thicker. I have a baked white chicken chili and it's done in one of those baking bags. You squish half of the beans with your hands, and the beans inside the bag, before adding the rest then baking it. It's good thickener (if you do want it that way). I find myself doubling up on cumin and chili in these recipes. It's never really hot enough for me, but then, I like jalapenos on my burger when I eat one.

Dollop of sour cream and monterey jack cheese on my white chicken chili, please! Not healthy, but surely tasty.
wantoretire_did
11 years ago
Glenda, I made your white chicken chili yesterday. OMG, it was so good!!! I used Great Northern Beans, which have very little liquid. Completely forgot about the cheese and sour cream (Sr. Moment I guess). Will remember them next time. Served it with GF biscuits (see below).

DH was recently diagnosed with Celiac Disease, so your chili is a welcome addition to what he is able to eat. Also found GLUTEN FREE BISQUICK which makes delicious biscuits and pancakes. Tastes like the regular Bisquick. Oh happy day!!
glenda_al
11 years ago
wantoretire_did so glad you enjoyed the white chili.

Special thoughts for your husband!

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Glenda's white chili question

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