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RebelYelp wrote:also... I have a White chili recipe..... not traditional, but DAMN good, when I get home i'll post the recipe

i like white chili better than tradtional....No heart burn

Gonna have to try some of that White Chilie Jake.

I basically do the same as the previous posts, but I get the combo pack of bell peppers (red, orange/yellow, green).
If you can find the Carol Shelby Chili Mix that stuff is on time.
I put a certain type of Beer in everytime, Red Hook ESB. Adds a good flavor, but you can put in any beer you have in your fridge. Just be sure to put in a beer.
The Rotel Chili Mix can is also a great add in.
Enjoy

Interesting...no one has suggested adding some duck on a duck hunting forum...interesting.

Still waiting on the White Chili recipe JAKE!!!

eSJay how many does that recipe you gave serve. I am haveing the youth of the church over for new years and am going to make chilli.

here's a white chili recipe. But she used pheasants and didn't use habanero peppers...

WHITE CHILI

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese

Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread

Rusty - I'm not really sure. It pretty much fills up a 6 qt dutch oven pan.
If I had to guess, I'd say 6 - 8 bowls. Sorry I can't answer precisely.