Debs White Chili Recipes

WHITE CHILI

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.

DEBDOOZIE'S BLUE RIBBON CHILI

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

DEB'S "WHITE" CHILI

Steps:

• PART I.
• Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
• Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
• Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
• PART II.
• Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
• Add the andouille sausage and saute for a few minutes.
• Add the chicken pieces from Part I and remaining ingredients on the list.
• Skim the fat from the reserved stock.
• Add stock to the soup pot a little at a time and stir until chile is desired consistency. Simmer chili on medium heat for at least an hour. You may want to add a little more stock as the chili simmers.
• Serve garnished with shredded cheese and a dollup of sour cream.