Best 6 Carols White Chili Recipes

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.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

WHITE CHILI FOR 2

Steps:

• In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned., In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.

CARROLL SHELBY'S CHILI

Steps:

• Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
• Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
• Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
• Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
• Taste and adjust seasonings, adding cayenne pepper.
• Simmer uncovered 1 hour longer.
• Stir in the cheese and the remaining 1/2 teaspoons cumin.
• Simmer 1/2 hour longer, stirring often to keep cheese from burning.
• I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
• The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.

CARROLL SHELBY'S CHILI CON CARNE

Steps:

• Cut the meat into quarter-inch cubes.
• Heat the oil in a skillet and cook the meat, stirring often, until browned.
• Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
• Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
• Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.

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.