Anybody have a white chili recipe?

my mother in law puts canned mushrooms in hers ..... ahhhhhhhh puke .

My All-Time Favorite Soup Recipe:

 

Ingredients

1 Cup of acting Pitiful

2 lbs of telling my wife how great her potato soup is

1 tbs of praying for my wife to get the hint

 

Add Shredded Cheddar Cheese and Bacon bits and eat!

Chicken Tortilla Soup

There's a little bit of process to this one, but it's dern good.

 

(3) boneless skinless chicken breasts

(6) cups chicken broth

(1) 14.5 oz can fire-roasted diced tomatoes (you can substitute regular diced tomatoes if you want)

(1) 14.5 oz can black beans

(1) 15.25 oz can sweet corn

(1) 15.25 oz can pinto beans

(1) red bell pepper, chopped

(1) small onion, diced

(2) jalepenos, seeds & stems removed, and chopped fine

(2) Tbsp olive oil

(2) Tbsp minced garlic

(1) tsp chili powder

(1/2) tsp cumin

juice of (2) limes

Salt and pepper to taste

(1) cup shredded cheese

(1) 8" or 10" flour tortilla, grilled and sliced into thin strips

Cilantro for garnish

 

Heat the olive oil in a a large saucepan. Add diced onions and cook until softened. Then add garlic and jalepenos and cook for 2 or 3 more minutes.

 

Add chicken broth, tomatoes, beans, corn, red pepper, and spices. Bring to a boil.

 

Once the pot comes to a boil, lower to a simmer, add the chicken breasts and allow it to cook for 25 minutes at a simmer.

 

Once the chicken breasts have cooked, remove them from the pot and shred with forks.

 

Add lime juice, and a mix in for a couple of minutes before serving.

 

Put a mound of chicken in each bowl, and cover the chicken over with soup. Top with cheese, tortilla strips, and cilantro.

Kentucky Burgoo

This is my grandma's recipe. It makes a BIG pot. Probably serves 10 or so. She always said meats were variable....but that you HAVE to have at least 3 different kinds of meat, seeing as it's traditionally a hunter's stew.

(1) pound chuck roast, cubed(4) chicken legs
(1) dressed rabbit*
(1) pound pork loin, cubed*
(1) pound ground beef*
(1) 28 oz can crushed potatoes
(1) 14.5 oz can stewed tomatoes
(1/3) cup bourbon
(2/3) cup marsala wine
(1) 12 oz beer
(2) cups cubed potatoes
(2) cups carrots, chopped
(1) cup celery, chopped
(1) cup onion, diced
(1) cup okra, chopped
(1) cup peas
(1) cup baby lima beans
(1) cup corn
(3) cloves of garlic
(3) Tbsp olive oil
(1) quart beef broth
(1/4) cup Worcestershire sauce
(1/4) cup white vinegar
(2) tsp salt
(2) tsp black pepper
(2) tsp dried thyme
(2) tsp rubbed sage
(1/2) bunch fresh parsley

De-bone all of the meat and cut into stew-sized pieces. Place in a large pot with the olive oil, and add in the salt, pepper, thyme, sage and garlic. Brown all of the meat, and then add all remaining ingredients. Allow to simmer for at least 4 hours on low. 8 hours of simmering is ideal.

*Can substitute squirrel, ground venison, veal, lamb, or turkey legs/thighs.

I made a kind of combination of bugatti and coldweatherfan's taco soup recipes last night for dinner. Turned out awesome, so I think it's gonna stay in the recipe repertoire. I used two pounds of meat so there was plenty to freeze later.

 

(1) pound of ground chicken breast

(1) pound of ground turkey breast

(1) onion, chopped

(2) cubes/teaspoons beef bouillon

(1) can hot chili beans

(1) can beans

(1) can whole kernel corn

(1) can white hominy

(2) cans diced tomatoes with the basil, garlic and oregano

(1) can Rotel diced tomatoes with green chilies

(1) packet of ranch dressing mix

(1) packet of taco seasoning

 

I chopped the onion and put it in the pot when I started browning the meat. Once the meat was browned and onions had softened, I added all of the remaining ingredients without draining anything from the cans. The diced tomatoes were in fairly large pieces for being "diced", so I actually ended up cutting them into slightly smaller pieces, but otherwise, once all of the ingredients were in, I just brought it to a simmer and kept it at that heat for about a half-hour before eating.

 

We had some plain non-fat Greek yogurt in the fridge (we substitute it for sour cream in most everything) and some baked tortillas, but we both agreed that it was perfectly good to eat with just a little sprinkle of cheese on top instead. Nice and quick....probably took me 45 minutes from the point where I took the meat out of the fridge to where I was sitting down to eat it. Pretty dag-gone healthy too.

I made a kind of combination of bugatti and coldweatherfan's taco soup recipes last night for dinner. Turned out awesome, so I think it's gonna stay in the recipe repertoire. I used two pounds of meat so there was plenty to freeze later.

 

(1) pound of ground chicken breast

(1) pound of ground turkey breast

(1) onion, chopped

(2) cubes/teaspoons beef bouillon

(1) can hot chili beans

(1) can beans

(1) can whole kernel corn

(1) can white hominy

(2) cans diced tomatoes with the basil, garlic and oregano

(1) can Rotel diced tomatoes with green chilies

(1) packet of ranch dressing mix

(1) packet of taco seasoning

 

I chopped the onion and put it in the pot when I started browning the meat. Once the meat was browned and onions had softened, I added all of the remaining ingredients without draining anything from the cans. The diced tomatoes were in fairly large pieces for being "diced", so I actually ended up cutting them into slightly smaller pieces, but otherwise, once all of the ingredients were in, I just brought it to a simmer and kept it at that heat for about a half-hour before eating.

 

We had some plain non-fat Greek yogurt in the fridge (we substitute it for sour cream in most everything) and some baked tortillas, but we both agreed that it was perfectly good to eat with just a little sprinkle of cheese on top instead. Nice and quick....probably took me 45 minutes from the point where I took the meat out of the fridge to where I was sitting down to eat it. Pretty dag-gone healthy too.

 

We've done ours with ground turkey and chicken before as well. I like the addition of the hominy.

Anybody have a white chili recipe?

 

Here you go:

 

Olive Oil

1 large Onion (diced)

1 Red or Green Bell Pepper (chopped)

4 Garlic cloves (minced)

1 pound Ground Chicken

3 links Italian Sausage (casing removed, can be chicken sausage)

2 tablespoons Chili Powder

2 tablespoons toasted Fennel Seeds

2 tablespoons ground Cumin

1 tablespoon dried Oregano

1 teaspoon Lawry's seasoning Salt

1 1/2-2 teaspoons Red Chili Flakes

3 tablespoons Flour

6 ounces mild Lager Beer

2 15-ounce cans Cannellini Beans (rinsed and drained)

2 Jalapenos (finely chopped and muddled with 1/2 tsp salt)

2 cups fresh Corn Kernels (frozen is ok)

4-5 cups Chicken Stock

1/4 cup rough cut cilantro

1 cup grated Parmesan

1/4 cup Parsley (chopped)

2 roasted Poblanos (stems and seeds removed; chopped)

Sour Cream for garnish

chopped Scallions for garnish

 

 

Instructions

 

1. In a big pot, heat the oil over medium-high heat. Add the ground chicken and sausage and season with salt. Cook until the edges of the chicken are brown and meat begins to caramelize, about 7 to 8 minutes.

 

2. Add the onions and bell peppers along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.

 

3. Add the dried spices and cook 3 to 4 minutes, and add the flour and stir for 30 seconds. Deglaze with the lager, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 5 minutes.

4. Add the beans, jalapenos, corn, and most of the chicken stock, reserving 1 cup of stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for about an hour.

5. Add the cilantro, Parmesan, parsley, and roasted poblanos. Add a little more of the reserved chicken stock if needed to thin. Cook for another 10 minutes, taste/adjust seasonings. Garnish bowls of chili with sour cream and scallions.

^^^^

 

Thanks

Hope you like it.

Hope you like it.

 

I will try it out

Kentucky Burgoo

This is my grandma's recipe. It makes a BIG pot. Probably serves 10 or so. She always said meats were variable....but that you HAVE to have at least 3 different kinds of meat, seeing as it's traditionally a hunter's stew.

 

(1) pound chuck roast, cubed

(4) chicken legs

(1) dressed rabbit*

(1) pound pork loin, cubed*

(1) pound ground beef*

(1) 28 oz can crushed potatoes

(1) 14.5 oz can stewed tomatoes

(1/3) cup bourbon

(2/3) cup marsala wine

(1) 12 oz beer

(2) cups cubed potatoes

(2) cups carrots, chopped

(1) cup celery, chopped

(1) cup onion, diced

(1) cup okra, chopped

(1) cup peas

(1) cup baby lima beans

(1) cup corn

(3) cloves of garlic

(3) Tbsp olive oil

(1) quart beef broth

(1/4) cup Worcestershire sauce

(1/4) cup white vinegar

(2) tsp salt

(2) tsp black pepper

(2) tsp dried thyme

(2) tsp rubbed sage

(1/2) bunch fresh parsley

 

De-bone all of the meat and cut into stew-sized pieces. Place in a large pot with the olive oil, and add in the salt, pepper, thyme, sage and garlic. Brown all of the meat, and then add all remaining ingredients. Allow to simmer for at least 4 hours on low. 8 hours of simmering is ideal.

 

*Can substitute squirrel, ground venison, veal, lamb, or turkey legs/thighs.

 

Making burgoo again. Having it for dinner tomorrow. The protein du jour is beef chuck, chicken legs, ground lamb, bison stew meat, and rabbit.

My All-Time Favorite Soup Recipe:

 

Ingredients

1 Cup of acting Pitiful

2 lbs of telling my wife how great her potato soup is

1 tbs of praying for my wife to get the hint

 

Add Shredded Cheddar Cheese and Bacon bits and eat!

So glad this thread came back up...I had forgotten this recipe...I think I'll have work on this some this week.

I got the crockpot out again. On tap for this week will be deer chili and the second day will be seafood chowder. I'll let you know how it goes. My favorite time of the year.

Pulled from the slow-cooker thread:

 

But here's the basics for a six-quart pot of bean soup:

 

Boil down a ham bone in about five quarts of water to make stock — should yield about 3 1/2 to 4 quarts — but you may have to add water to it along the way

Remove the bone once it's done its thing

Add one onion julienned

I often use a pound of carrots, but I cut the pieces up pretty big — I like mine chunky

One big jar of Randall beans

half a pound of ham, cubed — less might be needed depending upon how much meat was left on the ham bone

about a quarter-cup to a half-cup of hot sauce

crumble up some dried red chiles

2-3 spears of celery, chopped

I might add some diced tomatoes if I'm feeling froggy

 

Simmer until it's right — 2-3 hours seems to work