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Nutrition Facts

Serving Size 1 (943g)

Recipe makes 4 servings

Calories 947
Calories from Fat 482 (50%)
Amount Per Serving %DV
Total Fat 53.6g 82%
Saturated Fat 27.4g 137%
Monounsaturated Fat 16.6g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 205mg 68%
Sodium 2341mg 97%
Potassium 1562mg 44%
Total Carbohydrate 41.0g 13%
Dietary Fiber 7.8g 31%
Sugars 5.7g
Protein 74.9g 149%

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Great White Chili (supposed to Be by Willie Nelson)

Recipe #110076 | 4½ hours | 30 min prep | add private note

By: Chef Garlic
Feb 2, 2005

I am not sure of its orgins, but I am trying to find the source.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
  2. 2
    Simmer it for two hours, covered.
  3. 3
    Saute the onions in the oil until they are gently browned.
  4. 4
    Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
  5. 5
    Add the cheese and sour cream, cooking until the cheese melts in the chili.
  6. 6
    You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
  7. 7
    The recipe serves about four people, but I always double it, because it tastes even better the second day.
  8. 8
    If you don't use fresh cilantro, you might want to double the amount you use.
  9. 9
    Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
  10. 10
    It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!

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Featured Reviews for This Recipe

From: jellyko

On Sep 1, 2007

Very good chili.Is thinner than a regular chili and went great with our grilled sandwiches! I make a turkey chili and Really love both now and will definitely alternate making this with my own. I used 1 Tbsp. dried cilantro and 1 tsp cayenne. all else was the same! I am Freezing half of the chili as I love chilis and soups in freezer for a weekly menu option!

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    From: FOREVER YOUNG

    On Jul 20, 2007

    10 stars!! outstanding. I used a little less cayenne, otherwise, everything else was great.

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    From: Carrie in Indiana

    On Jul 19, 2007

    My fiance and I were blown away by this chili. The best way to describe it is a blast of spicy and fresh ingredients. Very good and I will most certainly make again. The only thing different I did was to saute the onions, garlic and chili's together in one skillet before transferring to my crock pot. Thank you Chef Garlic!!

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  • From: nebula64

    On Oct 11, 2007

    This was such an easy dish to make. I did substitute Chipotle Chili Powder for the Cayenne, which added a smokiness w/the heat. Also, I added approximately 2 cups of sweet corn (fresh or frozen) which really looked nice and tasted great. Our whole family loved it (and it was so pretty when you add the garnishes!!) Great Football Sunday fare!

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  • Read all 10 reviews

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