Black And White Chile Recipes

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.

Steps:

• Cut chicken into 1/2-inch cubes.
• Spray large, deep pot or saucepan with nonstick cooking spray.
• Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients.
• Bring to a boil.
• Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).

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.

Steps:

• In a 3-quart saucepan, saute the onions and bell peppers in the cooking oil until the onions are golden brown.
• Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned.
• Add diced tomatoes, tomato paste, salsa verde, beef bullion, two cans of beans and 1 cup of water to saucepan.
• Mix well and simmer for 30-minutes, stirring occasionally.

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.