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White Chili Recipe

White Chili – A Chili Bowl Special


  • ½ pound dried navy beans or 2 15-ounce cans
  • 1 large onion, chopped
  • 1 stick (1/2 cup) unsalted butter
  • ¼ cup flour
  • ¾ cup chicken broth
  • 2 cups half and half
  • 1 teaspoon Tabasco sauce, or to taste
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-2 teaspoons Sabrosa Fired up salt, or to taste
  • ½ teaspoon white pepper
  • 2 4-ounce cans diced mild green chilis
  • 2 to 3 pounds chicken tenders, cooked and shredded
  • 1 ½ cups grated Monterrey jack or other mild cheese
  • ½ cup sour cream
  • Cilantro for garnish
  • Salsa for topping

If using dried beans, soak in cold water overnight. Simmer beans until tender, about 1 hour; drain.

Cook onion in skillet in 2 tablespoons butter over moderate heat until softened.

In a large heavy pot melt remaining 6 tablespoons butter and whisk in flour.  Cook roux, whisking constantly, 3 minutes.  Stir in onion and gradually add broth and half and half, whisking constantly.  Bring mixture to a boil and simmer, stirring 5 minutes or until thickened.  Stir in Tabasco, chili powder, cumin Sabrosa Fired up Salt and pepper.  Add beans, chilis, chicken, and cheese and cook mixture over low heat. Stirring for 20 minutes.

Garnish with cilantro and serve with salsa.

Serves 8 to 10

No Beans About It – Chili Recipe

Chili This hearty chili has no beans.  You certainly can  add any type you wish, but this is so good without them…No Beans About It Chili in stoneware crock

  • 2 medium onions, minced
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, grated with Artists at Heart Garlic Grater
  • 2 teaspoons oil
  • 4 pounds lean ground beef
  • 2-14 1/2 oz. cans stewed or diced tomatoes
  • 1-15 oz. can tomato sauce
  • 1-6 oz. can tomato paste
  • 1/4 cup green chili salsa (substitute what you have on hand if this is not available)
  • 1 whole jalapeño, finely chopped (optional)
  • 1/2 – 3/4 cups chili powder
  • 1-4oz. can diced green chilies, undrained
  • 1/2 cup water
  • Sabrosa Guerande Grey Salt, to taste
  • Artists at Heart Dutch Oven and Crock

In Dutch oven, saute onion, pepper, celery and garlic until tender.  Add meat, 1 pound at a time, stirring until browned, or salute meat in another pan at the same time.  Add remaining ingredients, stirring after each addition.  Simmer about 2 1/2 hours.  Season to taste with Sabrosa Salts and pepper.  Serve in Artists at Heart crock with shredded cheese, sour cream and minced onion.  Enjoy!