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Chili Blanco

Gunnar
Gunnar Posts: 2,307
edited November -0001 in EggHead Forum
Okay, after all of the talk yesterday about snow, precipitation and colder weather heading to south/central Texas…I had to go home and make a batch of white chili. We’ll see what happens with the weather tomorrow. Meanwhile, some of the raws and a twin pack of pork tenderloins.
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Ready to take off after taking in some of that smokey goodness
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Added a little half & half inside to mellow out the flavor
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And leftovers tonight... :P
LBGE      Katy (Houston) TX
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Comments

  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    I feel warmer already! Cold and windy here today, maybe snow on Sat.
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  • Bacchus
    Bacchus Posts: 6,019
    Wow, that looks fantabulous!
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  • Gunnar
    Gunnar Posts: 2,307
    Snow/ice here is a disaster waiting to happen. I’ll take the cold with no wind.
    LBGE      Katy (Houston) TX
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  • Gunnar
    Gunnar Posts: 2,307
    Thanks, it's a nice change up and you still get as much heat as you want (or can stand).
    LBGE      Katy (Houston) TX
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I'm your next copy cat! :P ;) Tim
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  • Village Idiot
    Village Idiot Posts: 6,959
    "Chili ?", "beans ?" in Texas?

    It looks great, but you might want to name it something else, like Manhattan Casserole. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Gunnar
    Gunnar Posts: 2,307
    What can I say, almost all of the white chili recipes I come across have beans. :blush: All in all, still pretty tasty.
    LBGE      Katy (Houston) TX
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  • tjv
    tjv Posts: 3,848
    man, that looks good on a cold night like tonight. t
    www.ceramicgrillstore.com ACGP, Inc.
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  • cookn biker
    cookn biker Posts: 13,407
    Looks great Barry!!
    It's so cold here, and I want to go to Minnesoooota. :laugh:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Village Idiot
    Village Idiot Posts: 6,959
    Just kidding, Barry. I put pinto and kidney beans in my chili. I get some grief about it though. :(
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Little Steven
    Little Steven Posts: 28,817
    Barry,

    Very nice. Tis the season.

    Steve

    Steve 

    Caledon, ON

     

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  • Gunnar
    Gunnar Posts: 2,307
    You know it, anything warm in a bowel with extra heat...
    LBGE      Katy (Houston) TX
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  • Gunnar
    Gunnar Posts: 2,307
    From where I live, Minnesota is just flat out cold in the winter, but at least you should have the duds for it. We use to go skiing every year, loved the atmosphere.
    LBGE      Katy (Houston) TX
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  • Gunnar
    Gunnar Posts: 2,307
    Yeah, heating leftovers right now. :whistle:
    LBGE      Katy (Houston) TX
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  • mkc
    mkc Posts: 544
    Gunnar wrote:
    anything warm in a bowel with extra heat...

    :ermm:

    "bowel"? TMI, or did I miss the joke?
    Egging in Crossville, TN
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  • EggTurner
    EggTurner Posts: 108
    This pics are helpful but I think I missed a few details. Have you posted a recipe? I would sure like to try that!!
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  • Gunnar
    Gunnar Posts: 2,307
    Original recipe with my modifications in (). Modified more than once, so this is a loose guide.

    Chili Blanco I modified Aug 9 2009
    (White Chili)
    (added/modified 7-9-09)


    1 teaspoons ground cumin
    1 teaspoon dried oregano
    1 teaspoon dried chives
    1/2 teaspoon dried cilantro
    1/2 teaspoon dried thyme
    1/8 teaspoon cayenne pepper (optional depending on how many peppers you add)
    1 tablespoon olive oil plus 1 1/2 T butter
    4 boneless, skinless chicken breasts halves, cubed (2 ½ lbs boneless-skinless)
    (2 ½ pounds pork tenderloin this time)
    1/3 cup flour
    1 medium onion, chopped
    6 garlic cloves, finely minced
    1 can chicken broth (I used 2 cans & no water)(closer to 3 cups plus)
    (¾ can water-didn’t use)
    1 (7-ounce) can chopped green chilies (1 - 4 oz can mild and one can hot)
    1 to 2 TBS of minced jalapeño (my addition)(omitted this time)
    3 (15-ounce) can cannellini beans, rinsed and drained
    (puree 1 can of the beans for the thickener)
    1 cup half and half (ease on the broth when simmering if you add this)

    3 green onions, sliced for accompaniment
    1/2 cup shredded Monterey jack cheese for accompaniment

    1. In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
    2. Heat oil in a Dutch oven or large cooking pot over medium-high heat; add chicken (or pork) and sauté until golden, stirring occasionally, about 5 minutes.
    3. Remove chicken from pot, add flour and make roux
    4. Add onion and garlic; sauté until onion has softened, about 3 minutes.
    5. Add spice mixture and cook for 30 seconds, stirring constantly. Stir in chicken broth and green chilies. Simmer for 20 minutes.
    6. Stir in beans and simmer for about 30 more minutes.
    7. Taste for salt & pepper, add half and half
    8. Ladle chili into bowls and top with cheese and green onions.
    Makes 4 to 6 servings.


    With the pork, I did the veggies first, made the
    Roux added the pork and then put the veggies and remaining ingredients into the pot.
    LBGE      Katy (Houston) TX
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  • Gunnar
    Gunnar Posts: 2,307
    Oooops :blink:
    LBGE      Katy (Houston) TX
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Thats some fine looking Chili Blanco Barry, its getting cool in Ventura, Ca. I might cook up some Green Chili Stew this weekend!

    Ross
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