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White Chili I
SUBMITTED BY:
LEMONADE63
"This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork."
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
5 cloves garlic, chopped
2 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1 (14.5 ounce) can great Northern beans, rinsed and drained
2 cups shredded Monterey Jack cheese
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DIRECTIONS
Cook and drain the pork.
In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
Remove from heat, and stir in the cheese until melted.
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REVIEWS
Reviewed on Sep. 15, 2003 by JO GILBERT
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JO GILBERT
Sep. 15, 2003
I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. Also I found the 2 cups Monterey Jack cheese to be excessive. I would reduce that to 2 cup sprinkled on top just before serving. I think I would add another can of beans to thicken the soup and would not rinse them, but use the broth in the can.
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16 users found this review helpful
I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too...
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Reviewed on Dec. 8, 2003 by SMC90
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SMC90
Dec. 8, 2003
Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one can of broth (14.5oz) and doubled the beans, based on the suggestion of another rater. Next time I'll double the batch, as this ratio only provided 4 meal size servings.
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8 users found this review helpful
Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one...
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Reviewed on Dec. 8, 2003 by NEOSMINE
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NEOSMINE
Dec. 8, 2003
This chili has the best flavor! I only used 1 onion instead of 2. I also used some leftover chicken instead of the pork. The Monterey Jack cheese I used had jalepenos in it which spiced things up a bit! I was expecting it to be a bit thicker, but adding flour and water to the chili at the end fixes that! I will definately be making this one again! Thanks for a great recipe!
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5 users found this review helpful
This chili has the best flavor! I only used 1 onion instead of 2. I also used some leftover...
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Reviewed on Jul. 9, 2003 by
NTRDM2004
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NTRDM2004
Jul. 9, 2003
YUM!!! I can't get over how great this chili is! I reduced the amount of chicken broth I added by about 1/2 cup to make a thicker chili and I let it "season" a day in the fridge before serving! Absolutely wonderful! Thank you!
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5 users found this review helpful
YUM!!! I can't get over how great this chili is! I reduced the amount of chicken broth I...
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Reviewed on Jan. 3, 2005 by LINSENEA
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LINSENEA
Jan. 3, 2005
This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes of green Tabasco. Great with cornbread!
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4 users found this review helpful
This was a big hit at our New Year's Eve bash - but as written is a little bland. We used...
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Reviewed on Jan. 1, 2005 by Jen and Matt
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Jen and Matt
Jan. 1, 2005
This chili is fabulous. We made it a week ago and then again tonight. It's very easy and delicious. NOTE: Do not substitute other types of cheese for monterey jack, they won't melt properly! Also, use less chicken broth than recipe calls for, we used 3 cups and it had plenty of liquid. Highly recommend!
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4 users found this review helpful
This chili is fabulous. We made it a week ago and then again tonight. It's very easy and...
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Reviewed on Oct. 12, 2004 by ejohnson
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ejohnson
Oct. 12, 2004
I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use about half the cumin. I also add a few moew green chiles. I cook the chicken in broth, a little white wine, some green chiles and some salsa verde. Like other reviewers I think its much better the next day. Awesome!
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4 users found this review helpful
I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use...
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Reviewed on Jan. 30, 2003 by allykat
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allykat
Jan. 30, 2003
My husband and every adult who tries this loves it. We serve it with SCOOPS fritos, and it's heavenly. Also up north it's called SNOW CHILI.:)
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4 users found this review helpful
My husband and every adult who tries this loves it. We serve it with SCOOPS fritos, and it's...
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Reviewed on Jan. 30, 2003 by HOOSIERIRONCHEF
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HOOSIERIRONCHEF
Jan. 30, 2003
This was wonderful. All my friends loved this. Added a mixture of cold water and about 2tbs. of cornstarch to make it thicker though.
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4 users found this review helpful
This was wonderful. All my friends loved this. Added a mixture of cold water and about 2tbs....
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Reviewed on Jan. 23, 2007 by
tizzylizz
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tizzylizz
Jan. 23, 2007
Good basic white chili. It was fast & easy to make because there where not a lot of ingred., everyone liked. I did use chicken instead of pork. A keeper!
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3 users found this review helpful
Good basic white chili. It was fast & easy to make because there where not a lot of ingred.,...
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