Best 8 Great White Chili Supposed To Be By Willie Nelson Recipes

GREAT WHITE CHILI (SUPPOSED TO BE BY WILLIE NELSON)

Steps:

• Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
• Simmer it for two hours, covered.
• Saute the onions in the oil until they are gently browned.
• Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
• Add the cheese and sour cream, cooking until the cheese melts in the chili.
• You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
• The recipe serves about four people, but I always double it, because it tastes even better the second day.
• If you don't use fresh cilantro, you might want to double the amount you use.
• Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
• It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!

MEXICAN TAQUITOS (FLAUTAS)

Steps:

• To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
• In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
• Add sauce and simmer about 5-10 minutes.
• Reserve 1/4 cup of sauce for filling.
• To make filling: Mix shredded meat and reserved sauce together will.
• Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
• To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
• Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
• Add each taquito to oil as you go or they will dry out and crack.
• Do not crowd oil too much. I usually cook about 6-7 at a time.
• Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
• When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
• When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
• Add shredded lettuce and sliced onion.
• Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
• Sprinkle with queso fresco.
• Yum!

WHITE CHILI (FOOTBALL SOUP)

Steps:

• Heat oil in large pot over medium high heat.
• Add onions and saute until translucent, about 10 minutes.
• Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• Add undrained beans and stock and bring to a boil.
• Reduce heat and add chicken and cheese to chili and stir until cheese melts.
• Season to taste with salt and pepper and ladle into bowls.
• FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

WHITE CHILI

Steps:

• In Dutch oven saute onion and garlic in olive oil.
• Add in all other ingredients.
• Bring to a boil, then reduce heat to low.
• Cover and cook 3 hours, stirring occasionally.
• Also great to do in crockpot all day long.

BEST EVER WHITE CHILI

Steps:

• Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
• Add the onions and garlic, saute until tender.
• Add the spices and cook for 30 seconds.
• Add beans, broth and chilies.
• Simmer for 15 minutes.
• Reduce heat and stir in cheese. Stir until melted and well blended.
• Season to taste. Serve with sour cream, crackers and/or bread.

THE GREAT WHITE WEST CANADIAN CHILI

Steps:

• 1. Spray skillet with non-stick spray. Cook ground beef in skillet until browned.
• 2. Add ground beef and remaining ingredients except cheese to slow cooker; stir well. Cover.
• 3. Cook on High 2-3 hours or Low 4-5 hours. Garnish with shredded cheddar cheese, serve and ENJOY!

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.

WHITE CHILI WITH NAVY BEANS

Steps:

• Cook chicken, save broth, if making homemade broth.
• Add rinsed and drained navy beans and bouillon to chicken broth.
• Simmer 2-4 hours.
• Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
• Simmer 1 hour.
• Stir in sour cream and cheese. Enjoy!
• *Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
• **Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!