Wednesday, January 11, 2012

Red vs. White

I've long been a fan of chili, especially when the weather can be described by the same word, but I've always made the red variety.  I grew up with my Dad making a magnificent, manly pot of chili using red kidney beans and ground beef.  It was delicious and I always looked forward to it!  This fall, I branched out and tried an adventurous, but delicious, pumpkin chili.  It may sound a little strange, but family actually loved it!  I've seen recipes for a white chili, and always wanted to try that, so yesterday I finally made my first pot of white chicken chili in the crockpot.  It was yummy!





White Chicken Chili

Ingredients:

3 15-oz. cans Great Northern beans
1 cup cooked and shredded chicken
3 1/2 cups chicken stock (preferably homemade)
1 cup chopped onions
1 cup chopped yellow, red, and/or green bell peppers
2 jalapeno chili peppers, stemmed, seeded and chopped (optional)
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 ts. dried oregan
sour cream
grated cheddar cheese
tortilla chips

Directions:

Combine beans, chicken, chicken stock, onions, bell peppers, and spices in slow cooker.  Cover. Cook on low 8-10 hours or high 4-5 hours.  Ladle into bowls and top individual servings with sour cream, grated cheddar, and chips, as desired.




Even though it was very good, and a nice change of pace, I still think I prefer a good pot of chili made with red kidney beans and ground beef, like I grew up eating.  How about you?  Which do you like better -- red chili or white??

6 comments:

Rebecca's Refining said...

I enjoy the white chicken chili! You have made me hungry for some, so I will have to put that on my menu for next week! :)

Small Town Joy: said...

My goodness this is so ironic! I enjoyed this chili for the first time back in the fall at our church's chili cookoff. It ws delicious. I asked the friend who prepared it for the recipe and a few weeks ago she passed me the recipe in church. And TODAY I bought the ingredients! How neat!

busymomof10 said...

Small Town Joy,

How Fun! Please share your recipe, so we can compare!

Cathy said...

Same thing with me. Chili IS the red bean and ground beef type. I tried white chicken chili once, and never did again. I do sometimes use half pintos or small reds with half kidneys. It doesn't really change it, but adds very subtle variety in the color and textures of the beans. Many winter Sundays I put chili in the crockpot before church, and bread in the bread machine, (or make cornbread). It's so nice to come home to a hot meal that's ready to eat. And of course, I love hearing, "YUM! Mom, it smells SO good in here!" as everyone comes through the door.

Julianne said...

Probably white, but our family recipe is much different from yours - it is a lot chunkier and thicker, thus making it alot more similar to red chili in the long run.

tlmalcolm said...

I enjoy them both, especially if someone else makes them for me to eat!! :)

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