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White bean chili?
Posted on 3/6/15 at 1:17 am
Posted on 3/6/15 at 1:17 am
Anyone ever heard of this or make it?
Guys up here at work want me to try and make one. I'm thinking of using pork instead of beef, using the same ingredients (onions, peppers, etc), but I cannot think of what to use as the sauce. Something along the consistency of chili or spaghetti sauce, but not red sauce.
Any ideas?
Guys up here at work want me to try and make one. I'm thinking of using pork instead of beef, using the same ingredients (onions, peppers, etc), but I cannot think of what to use as the sauce. Something along the consistency of chili or spaghetti sauce, but not red sauce.
Any ideas?
5
Posted on 3/6/15 at 1:23 am to theantiquetiger
Not chili, but I have a white bean soup recipe that's thick and uses tasso and Cajun sausage. I can post the recipe when I get home tomorrow if you'd like. You could probably alter it with rotel or chiles and make it more chili like. I serve the soup over a small amount of rice with a hunk of cornbread. It's easy and I've gotten positive comments both times I've made it.
Posted on 3/6/15 at 1:38 am to theantiquetiger
I have a recipe in the recipe book. White bean chili is typically made with chicken. Any reason why you wouldn't use chicken?
It's a white colored chili. People love it. Some folks here have made it.
It's a white colored chili. People love it. Some folks here have made it.
Posted on 3/6/15 at 1:46 am to Gris Gris
quote:
Any reason why you wouldn't use chicken?
I was
Just think pork because that is what is usually served with white beans.
I did see a recipe a few minutes ago with chicken, but it looked like bean soup, not chili.
Posted on 3/6/15 at 2:13 am to theantiquetiger
I've used this recipe for probably about 10 years now. Every white chili I've had is soupier than your standard chili.
Posted on 3/6/15 at 2:14 am to theantiquetiger
It's not soup. It's chili. It's thick.
You can sub pork if you want, but white bean chili isn't the same as making white beans with pork, ham, sausage etc... Totally different dish.
Have you ever had white bean chili?
You can sub pork if you want, but white bean chili isn't the same as making white beans with pork, ham, sausage etc... Totally different dish.
Have you ever had white bean chili?
Posted on 3/6/15 at 2:16 am to BluegrassBelle
I've never had a soupy one or one without chicken. Soupy would be fine with me though. I love the flavor of the "sauce".
Posted on 3/6/15 at 6:12 am to Gris Gris
Pork sounds great with white beans...use green chiles (canned is fine) and tomatillos (remove the husk and purée, then add). Plus a diced green pepper or two, and a big bunch of chopped cilantro. The usual chili seasonings....cumin, chili powder (ancho is nice w green chiles), some Mexican oregano.....
Posted on 3/6/15 at 7:13 am to theantiquetiger
I do a white bean chicken chili, use chicken thighs and cannolini beans.
Posted on 3/6/15 at 10:05 am to theantiquetiger
White Bean Chili
- 1 Whole rotisserie cooked chicken, removed from bones and diced
- 5 cups broth made from rotisserie chicken, with 1 stalk celery and 4 cloves minced garlic, 1 tablespoon white pepper - taste for salt at end of 2 hour simmer and adjust to taste.
- 2 cans chopped green chilies
- 2 cans of navy beans - 3 is ok if the crowd is large
- 1 large onion, diced and sautéed in 1/2 stick butter with 2 minced garlic cloves
- 1/8 - 1/4 teaspoon red pepper to taste
- 1-2 Tablespoons ground cumin
- 1 1/2 Tablespoons oregano
Optional - Masa corn flour slurry in broth added to thicken chili toward end of cooking.
Optional - 1 can of white hominy added with beans to add another layer of flavoring to chili.
Remove chicken from bones (dice and set aside) and make broth with bones and skin, celery and garlic. Strain when finished.
Sautee onions and garlic in butter on large heavy pot. When tender, add chicken, green chilies, white pepper, red pepper and oregano. then broth. Cook for 15 minutes or so and then add canned beans. Cook for 20-30 minutes and add cumin. I like cumin and add more than you might.
Thicken with Masa flour slurry if you like. If you do, cook the chili for at least 15 minutes to cook the Masa.
I like the taste of white hominy and will add a can of it to my white bean chili, which probably makes it something else.
I have also added a Tablespoon of chili powder, but that isn't really necessary and it changes the color of the chili.
Serve with cornbread.
- 1 Whole rotisserie cooked chicken, removed from bones and diced
- 5 cups broth made from rotisserie chicken, with 1 stalk celery and 4 cloves minced garlic, 1 tablespoon white pepper - taste for salt at end of 2 hour simmer and adjust to taste.
- 2 cans chopped green chilies
- 2 cans of navy beans - 3 is ok if the crowd is large
- 1 large onion, diced and sautéed in 1/2 stick butter with 2 minced garlic cloves
- 1/8 - 1/4 teaspoon red pepper to taste
- 1-2 Tablespoons ground cumin
- 1 1/2 Tablespoons oregano
Optional - Masa corn flour slurry in broth added to thicken chili toward end of cooking.
Optional - 1 can of white hominy added with beans to add another layer of flavoring to chili.
Remove chicken from bones (dice and set aside) and make broth with bones and skin, celery and garlic. Strain when finished.
Sautee onions and garlic in butter on large heavy pot. When tender, add chicken, green chilies, white pepper, red pepper and oregano. then broth. Cook for 15 minutes or so and then add canned beans. Cook for 20-30 minutes and add cumin. I like cumin and add more than you might.
Thicken with Masa flour slurry if you like. If you do, cook the chili for at least 15 minutes to cook the Masa.
I like the taste of white hominy and will add a can of it to my white bean chili, which probably makes it something else.
I have also added a Tablespoon of chili powder, but that isn't really necessary and it changes the color of the chili.
Serve with cornbread.
This post was edited on 3/6/15 at 10:08 am
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