[CH] white chili
Chad A Gard (gard@indy.net)
Tue, 8 Oct 2002 09:28:58 -0500
OK, inspired by the "tale of two chilis" at Camp CaJohn at the open
fields, I decided to take a first crack at making a white chili last
night. OK, the fact that I went over-budget on getting some
alterations done to my sport coats (lost about 30 pounds over the
summer, and we're coming up on fall concert season and all...) and
thus am broke and had limited supplies in the pantry may have been a
factor, also.
I wasn't trying to duplicate the flavor I remembered, but to create
something new. Unfortunately, I was a bit dissapointed with my
creation. What I came up with tastes good, and I'll enjoy eating it
the next couple of days, but it doesn't really capture the essence of
what I think of when I think "white chili". Actually, if didn't even
come out that white - more of a light tan/beige color. It also has
more the texture somewhere between a chowder and black bean soup,
with some chunks of shredded chicken in it, rather than the rich,
varied texture good white chile should have.
Anywho, looking for advice here, from all of the white chili makers.
What is the general procedure you use when making white chili? Which
chiles do you prefer to use (I seem to recall most of the white
chilis I've had in the past have used green chiles, usually jalapenos
or seranos. However, I didn't have much in the way of green chiles,
so I used a red savina and a handful of thai hots. Oh, and a dried
cayenne ground up...)? How do you acheive the right texture? etc.
etc.
--
Chad Gard, KB9WXQ
INCHASE: http://www.inchase.org Co-founder
INSWA: http://www.insw.org Unit #21