Black And White Chile Recipes

BLACK AND WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

BLACK & WHITE BEAN CHILI

Steps:

• In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.

EASY BLACK AND WHITE CHILI RECIPE

Steps:

• Spray the bottom of a skillet with nonstick cooking spray or coat with olive oil. Turn the burner on medium-high heat.
• Brown the chicken in the skillet. If you choose to add salt and pepper, sprinkle a little over the chicken.
• Add the chopped onion and sauté until it is translucent.
• Combine the chicken, onions, beans, diced tomatoes, chicken broth, and chili powder in a slow cooker.
• Stir the ingredients to evenly distribute them throughout the slow cooker
• Cover and cook on low for 5-6 hours.
• Serve with your favorite side dishes.

BLACK AND WHITE CHILI

Steps:

• Saute diced onion, diced green pepper and shredded carrot in olive oil until tender but not browned. Approximately when the liquid cooks out of the vegetables.
• Add garlic and ground beef and cook until ground beef is browned. Note, I did not drain the fat due to all of the vegetables so I highly recommend using extra lean ground beef in this.
• Add all remaining ingredients and bring to a boil. Reduce heat and simmer uncovered. Cook for 30 minutes or until your desired consistency.
• Note: Adjust chili powder and cayenne to your taste. Feel free to add green chili, hot sauce or other heat sources to kick it up or reduce seasonings if you feel it is too hot.

BLACK AND WHITE PORK CHILI

Steps:

• If using fresh tomato, peel by droping in a pot of boiling water, immediatly removing and droping in a bowl of ice water and peeling. You can leave the skin on, it is personal preference.
• Chop pork and place in a crockpot. Dump all the other ingredients on top. Stir.
• Cook on Low for 6 hours.

BLACK AND WHITE CHILE

Steps:

• Rinse and drain the beans in separate pots, (because they cook in different times) cover the beans with about an inch of cold water and bring to a boil.
• Cover the boiling pots and remove from the heat.
• Allow them to soak off heat, for 2 hours.
• Put the chicken pieces in a stock pot and cover with about 2 inches of cold water, bring to a boil then simmer for about an hour.
• Remove the chicken and allow to cool, bone it and chop to about 1/4 inch.
• (SAVE THE STOCK!).
• Drain each of the bean pots and add your new chicken stock to each to cover the beans by at least 1 inch.
• If there’s not enough stock, add water.
• Bring the beans to a boil, then reduce to a simmer and cook until each is just getting tender.
• When the beans are done, drain into a large bowl.
• In a large stock pot, add 4TBS olive oil, onion, garlic and chilies.
• Over a low heat, saute until the onions are just translucent.
• Remove from the pot and set aside.
• Add the flour and an equal amount of the olive oil to the pot and mix until smoothly blended.
• Over a low heat, continue stirring until it starts to bubble.
• Slowly start adding the hot stock, mixing until there are no lumps.
• If you do end up with lumps, a stick blinder works great.
• When the stock is all blended, bring it to a boil to thicken.
• Reduce the heat, add both batches of beans, the onion mixture, the chicken and all the spices.
• Stir well and simmer for 30 to 45 minutes and the beans are well done.
• After the simmering, stir in the raw bell pepper and serve.
• This is great served over crushed tortilla chips and covered with shredded lettuce and cheddar cheese.
• It’ even better the next day so if you can, make it a day or two early.