Best 7 Tex Mex White Chili Recipes

SARAH'S WHITE CHICKEN CHILI

Steps:

• Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.
• Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.
• Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.
• Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.
• Tie it all up: Stir in the shredded chicken, beans, and cream cheese. The chili will be THICK, especially as it cools. It's almost like a dip because, yes, we are monsters. Thin it out with water as you like!
• Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

HEARTY TEX-MEX CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.

TEXAS CHILI

Steps:

• Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
• Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
• Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
• Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

TEX-MEX CHILI

Steps:

• In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

TEX-MEX WHITE CHILI

Steps:

• 1. Sauté onion, garlic, tomatillos and olive oil in a 4-quart saucepan until onions become translucent. About 5-10 minutes
• 2. Add chicken broth to saucepan and bring to boil
• 3. Mix in ground pepper and SPLENDA® No Calorie Sweetener.
• 4. Stir in white beans, green chilies, green hot pepper sauce, corn, and chicken.
• 5. Bring to a boil and reduce heat. Simmer for 30 minutes.
• 6. Season to taste. Top with fresh cilantro.

TEX-MEX CHILI (CROCK POT)

Steps:

• Brown beef and garlic until brown, drain well.
• Stir in chili powder and cumin, cook 2 minutes more.
• In crock pot, combine beans, celery, onion, peppers.
• Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
• Stir in meat mixture.
• Cover and cook on low 10-12 hours or high 4-5 hours.

TEX-MEX CHILI

Steps:

• Saute onions and garlic in oil.
• Add ground beef and brown. Drain.
• Add taco seasoning and cumin. Mix well.
• Add remaining ingredients, salt and pepper to taste.
• Cook 20-30 minutes.
• Serve hot with garnishes of your choice.
• NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.