Green Chili

“I have several good chili recipes, but don't have one to replicate what the Chili's restaurant chain used to sell. It's a green chili made with white beans instead of red beans, and chicken instead of beef/pork.

I am thinking now that Sweet sue has all that chicken in a pouch stuff, I might whip up a batch of some green chili this weekend. Anyone got a good recipe?.. (made with chicken, not beef or pork)”

“I thought for sure this post was going to be from one of the guys who met at Hooter's in Huntsville today...”

“Oops...sorry to go off topic that quick.

Sorry, I don't have such a recipe. There is a place here in Huntsville that makes white chili though.

I will leave the "real chili doesn't have beans in it" comments to the professionals in the crowd...”

“wait wait.. u may be right.. that might call it WHITE chili..”

“anyways.. I dont want this to digree to a chili purist argument.. I just want a good recipe to try out.. :)”

“Hell TD, do what I do and just start throwing stuff in a pot. Leave out all the red stuff and replace it with white stuff, and don't put in any tomato products and you'll probably do OK.”

“LOL.. well I apparently AM a doofus.. the green chili I was thinking of apparently IS white chili.. I found this recipe.. wonder if it is any good?

White Chili
(serves 4-6)

Ingredients
1 1/2 pounds of skinless chicken breasts*
2 -14 ounce cans chicken broth
3 -14 ounce cans of white northern beans
1 -14 ounce can of white kidney beans
1 -4 ounce can of chopped green chilies
2 cups of chopped onions
2 tablespoons of chopped garlic
2 heaping teaspoons of cumin
2 heaping teaspoons of oregano
2 teaspoons of chili powder
1 teaspoon red pepper
2 tablespoons of olive oil
couple of dashes of your favorite hot sauce

*Bake the chicken breasts at 350 degrees 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture.

Directions
Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper, and hot sauce in a 6 quart stock pot.

Sauté garlic and onions in olive oil until tender. Add green chilies and sauté 2 more minutes. Add to other ingredients.

Cook for an hour and serve.

For hotter chili, make the night before and serve the next day.”

“White-bean Chili Recipe

1 tablespoon olive oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped green onions
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14-1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos (Mexican green tomatoes), drained and coarsely chopped
1 (4.5-ounce) can chopped green chilies, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese
Add oil to a large nonstick skillet and place over medium-high heat until hot. Add chicken; saute 3 minutes or until no longer pink. Remove chicken from pan; set aside.

Add onion and garlic to pan and saute 2 minutes or until tender. Stir in tomatoes and next 6 ingredients and bring to boil. Reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in limejuice and pepper. Serve with shredded cheese.

Makes 9 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 247
Total fat: 6 grams
Saturated fat: 2 grams
Cholesterol: 38 mg
Sodium: 593 mg
Carbohydrate: 25 grams
Protein: 23 grams
Dietary fiber: 3 grams”

“Both those look pretty good to me.”

“I'm gettin' hungry.”

“Is Chili sick after visiting Hooter's twice in 24 hours? (hmmm... and that might not be ALL the visits within 24 hours either?? LOL)”

“i hit that same hooters 3 times in the last 5 days”

“'WHITE' and 'CHILI' are mutually exclusisve, kind of like 'military intelligence' and 'jumbo shrimp'. Chicken??? You gotta be f^ckin' kiddin', man! Beans? You are beneath contempt! And anmybody who knows $hit from shineola knows that a tomatillo is not the same as a tomato.
Go make a quiche, ya freek!!!”

“We make green chili with chicken often. Beans? no, but the traditional recipes here often use potatoes.

We don't really use a recipe. We just dump it all in. One warning-too much cumin ruins chili!”

“lime green chillie ??”

“lime green chillie ??”

“AAAAARRRRRRGGGGGGGGHHHHHHHHHHHH!!!!!”

“father G has the green screamers again....”

“Not me, ya bozo. I wouldn't eat that junk!
BTW, yo' mama plays a car horn organ!!!”

“TD, that recipe will work. Go light on the cumin to begin with. Also, cumin should be added last as too much heat will give it a bitter after taste.

White chili is popular in Saint Louis.”

“And lime green jellow for dessert?”

“frugal and eccentric's recipe looks pretty damn good to me. low fat too. i'm going to have to try that one.

for that matter, so does the one towndawg posted.”

“My God, Chili36. You actually condone this culinary travesty? Oh, the humanity...”

“It's acutally more like a chicken stew, FG.

Purist like ourselves know that true chili is always red!”

“I know, I was just having some fun. (but do they have to call it chili?)”

“I am not sure why they call it chili......

the only thing even close is the green chile peppers in it”

“Purist like ourselves know that true chili is always red!

Ya, sure. Tell that to the families that have been here for 400 years.

Actually the color is a seasonal thing. Red chili is dried pods, easy to store. Green chili is fresh and perishable, so it was used around the harvest season, whereas red could be used year round.”

“Pathman, although the origins of chili is often disputed, most scholars agree that chili has only been served in the last 150 years or so.

One theory is that it originated in Mexico and the Catholic nuns brought the dish to San Antonio in the early 1800's.

Second theory (and the one I agree with) is that chili was "invented" by the range cooks on cattle drives in the mid 1800's. A beef was butchered as needed along the drive. The cook would broil the best cuts on the day the beef was butchered. As the drive progressed, the remaining beef (unrefrigerated) was eaten in descending order from best cuts to worst cuts.

As the meat was turning rancid by the time they were down to the last of the meat, the range cooks boiled it into stew to tenderize it. To mask the flavor, ground chile's were added along with other spices. In all liklihood, the "original" chili was without tomatoes. It was certainly without beans.

I maintain my position that true chili is always red!

Besides, Father Goose said it was and I believe him.”

“Thanks for the recipes. I've never made green chili. will try it.”

“Well, there you have it. You mean Chili Colorado, or Chili Con Carne or the dastardly "Texas Chili".

I was using the term more generically and the "Green Chili" referred to here certainly fit under that rubric. It would more precisely be known as Chili Verde con Pollo.

The New Mexico "State Question"? Red or Green?”

“What Chili36 said X 3. I too, subscribe to the widely held 'second thory'.
BTW, TD, you know I was just kiddin' right?”

“Uh, theory.”

“So I take it nobody wants a box of fresh New Mexico Green? It's in the market right now.”

“what about adding tequilla or beer. isn't that a chli ingredient staple?”

“Hey, Pathman. Are those similar to Anaheims?”

“Pathman,

actually, I have had some really good chili verde.

There used to be a kit you could buy "Boss Hog's Green Chili"

It was a pretty good kit, but I haven't seen one for a while.”

“They look similar to Anaheims, the tend to be much hotter. Anaheims were the closest I could find to NM chile while in CA.

Hatch Green Chile



New Mexico "Chile"

Maybe the confusion and debate would have been avoided if I spelled it chile”

“Those look about right. Mother Goose makes the best chiles rellenos. Yummeroo! Think I'd prefer red, though.”

“These are perfect for rellenos. NM red is excellent. I really like the stuff from Chimayo.”

“Chiles Poblanos are my favorite. I judge a Mexican restaurant on two dishes: Chiles poblanos and tamales.”

“It's getting pretty tough to find good tamales anymore.”

“Then you gotta come down here. I can pick up a dozen tamales on the way home.

El Modelo . It's called El Modelo, on South 2nd street; the wrong side of the tracks,
but for lunch, it's fairly safe. No RV parking, it's strictly takeout. My favorites are the tamale (as big as an ear of corn) and the stuffed sopapilla. Get an order of chicharones (or Carnitas) if your cholesterol level can stand it.”

“I don't even know if there's a restaurant in Huntsville that serves them in the cornhusk anymore. The place my wife likes to go to for Mexican has a lot of good stuff, but their tamales aren't the greatest, and the chiles poblanos...well, there are raisins in the filling. Ugh. At least the Carne Asada is good.


Oooooo, carnitas....Yah my cholesterol level can handle it.”

“I am good for about one order of Carnitas a month.

The small stands on the side of the road are always the place for tamales. I figure if the health department lets them stay open, that's good enough for me.

It's the chorrizo that sends my cholesterol through the roof.”

“Heh, heh. You are at your own risk if you buy tamales from the road side stand. My cousin claims you are at risk of getting dog meat. Horse might be just as likely.

Carne adovada is my favorite.”

“my mom and uncle make wonderful tamales...in corn husk of course...i have a batch they made for new years in the freezer
Chorrizo is grrrrreeaaat with eggs and flour tortillas for breakfast or dinner...but my fave breakfast meal is barbacorre(sp)...mmmmmmmm”

“I thought this thread was about a jealous TrailTalker we all know.

Pathman, I just read an article in Cooking Light on New Mexico green chiles. The Hatch chiles sounded good. Here in NJ you are lucky if the grocery tells you what kind of chile they have. Usually they just have a bin of mixed chiles. Often I can find Anaheim chiles, and Jalapeno peppers, and red birds eye peppers, but I've never seen Hatch chiles.”

“I don't expect you could find Hatch chile in NJ. You can order it though. Hot stuff. Nothing like the smell of roasting fresh green chile. We usually get them to roast it when we buy it here, but in AK we'd roast it on our gas BBQ.”

“God, I'd love to be in Santa Fe(?)for the Chile Harvest Festival. I have very fond memories of buying tamales from roadside stands in SoCal. I MISS THE SOUTHWEST, DAMMIT!!!
Uh, bitpusher, try taking Jan to La Michuacana. They have the most authentic Mexican food in Huntsville, IMHO.”