How to Make Tantalizing White Lightening Chili by Paula McCoach, "Seasoned" Chili Cook
Chili cooks always want to discover that award-winning chili recipe that will be tantalizing for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it? In my interviews with outstanding chili cooks, I have developed some tantalizing chili recipes that are easy, time and money saving and make your body tingle from first taste right down to your toes.
The secret ingredient is key to this tantalizinging recipe. This secret "gourmet" final touches sets this chili apart from rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.
Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get ingredients during one of your weekly food shopping trips.
This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.
Try this recipe and send us your comments and suggestions.
Ingredients 3 lbs. of pork, chicken or turkey 2-4 cloves of garlic to taste 1 large chopped onion 1-2 tablespoons of cumin 1 large bell pepper - green, yellow or red 4-6 16 oz. cans of your favorite white bean 1-3 finely chopped jalapeno peppers
For secret ingredients that make this chili so tantalizing, Send an email to firstname.lastname@example.org
If using pork, use a pork shoulder and cook about 2 ½ - 3 hours until you can pull it. With chicken or turkey, cook it for about 1½ hours in an inch of water at 350 degrees in a large covered roasting pan with a good lid to hold in steam.
Use chicken or turkey breasts with skin and bone for extra flavor. Not necessary to use boneless breasts because more flavor is available with skin and bone and it is more economical too.
If chicken does not pull apart at 1½ hours, cook an additional 15 minutes until it does pull apart. With chicken or turkey, before you add following ingredients, pull out bones and unwanted gristle, etc. Only meat is used in chili.