The Doves Nest White Chili Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

Steps:

• In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3 to 5 minutes. Add garlic and cook 1-2 minutes longer. Do not brown. Add tomatoes, tomatillos & jalapeno. Cook until tomatillos are soft. Add chcicken stock, green chilis, cooked chicken, oregano, cumin,cilantro, beans and lime juice. Heat through and season to taste with salt & pepper.

Steps:

• Combine the bacon, cheese, almonds, green onions, mayonnaise and Tobasco sauce in a medium bowl; mix well.
• Serve as a spread with crackers and fresh fruit or as a filling for sandwiches.