Not Quite So White Chicken Chili No Tomatoes Recipes

NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)

Steps:

• Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
• In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
• Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
• Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
• If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
• NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
• Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

CHICKEN CHILI- IT'S RED, NOT WHITE!

Steps:

• cook chicken- boil or bake- cool and shred or chop.
• heat oil in a dutch oven or heavy pot and saute for 5 minutes.
• add garlic, peppers and spices, saute 5 more minutes.
• add tomatoes and stock, simmer covered for 20 minutes.
• add chicken and beans, simmer uncovered for 30 minutes, add liquid to your liking or simmer until thickened to your liking.
• i serve with bread or corn bread for dipping, sour cream, cheese and fritos are good too.