Bob Talberts White Chili Recipes

BOB TALBERT'S WHITE CHILI

Bob Talbert's White Chili image

Bob Talbert was a columnist for the Detroit Free Press for 31 years. He created this recipe and included it in one of his columns. It was so good that a friend asked his permission to add it to his restaurant's menu. I've seen a couple of recipes here that look like his but don't include the same seasoning amounts that I got from his recipe. The 2 teaspoons of ground cumin and 1/4 teaspoon of cayenne are supposed to be "heaping". It is possible that the version of his recipe I cut out of the newspaper was a later one that he'd improved upon. Personal note: I never bake or microwave the chicken breasts. Poaching them in simmering water works much better. I also use "Better Than Bouillon" for the chicken broth (never buy chicken base that lists salt as the first ingredient). I wanted to post the recipe exactly as Bob Talbert wrote it so I included his baking instruction. You can really speed up the process by cutting the raw chicken into bite-sized cubes and adding along with the chicken broth.

Provided by Redox

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 cups white onions, finely chopped
2 tablespoons garlic, minced
1 1/4 lbs chicken breasts, skinned and boned
1 quart chicken broth
4 ounces chopped green chilies, undrained
2 teaspoons ground cumin, heaping
2 teaspoons oregano
1/4 teaspoon ground cayenne pepper, heaping
2 dashes Tabasco sauce

Steps:

Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per.
your unit's instructions.
When ready to use, chop the breasts into bite-sized cubes. Saute the onions.
and garlic in one Tbs of olive oil in a 5 quart pot until you can see.
through the onions and the garlic smells great.
At this point stir in a 4 oz can of chopped green chilis with liquid into.
the onions and garlic. Add the beans, broth and chicken to the onions and.
garlic. Add the cumin, oregano, cayenne, and hot sauce.
Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread.
or garlic bread. Makes 6 servings.
recipe.

BOB TALBERT'S WHITE CHILI

Bob Talbert's White Chili image

Number Of Ingredients 9

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, washed and patted dry
2 (14-ounce) cans chicken broth
1 (48-ounce) jar great northern beans, with liquid
1 large onion, chopped
2 teaspoons minced fresh garlic
1 (3-ounce) can chopped green chili, with liquid
2 teaspoons cumin
1 teaspoon oregano
Garnish with green chopped onion tops, shredded cheese or tortilla chips (optional)

Steps:

Bake chicken breasts at 350 for 30 minutes. Cut in pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.

Nutrition Facts : Nutritional Facts Serves

BOB'S WHITE CHILI

Bob's White Chili image

Make and share this Bob's White Chili recipe from Food.com.

Provided by Lennie

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless skinless chicken breasts
4 cups chicken broth
1 (48 ounce) jar great northern beans, drained
1 large onion, chopped
3 cloves garlic, minced
1 (3 ounce) can chopped green chilies
2 teaspoons ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bunch green onion, thinly sliced (for garnish)

Steps:

Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
Add the chilies, stir, then add remaining broth and beans.
Stir in the spices.
Bring to a boil and add chicken pieces, cut into cubes.
Cover and simmer for at least 30 minutes-- longer is better.
Taste and add more salt if necessary.
Serve in prewarmed bowls, garnished with sliced raw green onion.

BOB'S LITTLE KNOWN, LESS CARED ABOUT CHILI

Bob's Little Known, Less Cared About Chili image

Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans.

Provided by Bob

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound thick-cut bacon, chopped
1 large yellow onion, chopped
1 ½ pounds ground beef
3 cloves garlic, chopped
1 tablespoon ground cumin
3 (15.5 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
2 cups water
¼ cup chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.
Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 44.7 g, Cholesterol 82.5 mg, Fat 21.2 g, Fiber 16.7 g, Protein 37.4 g, SaturatedFat 7.2 g, Sodium 1102.3 mg, Sugar 3.1 g

EASY WHITE CHILI

Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Steps:

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

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