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Spider Cañon™ White Chilis
   Only a few years ago, because of the increasing concerns in some circles about possible dangers of eating too much red meat, someone invented "white chili," made with chicken, turkey, or pork. Here's our recipe. From its introduction it's been a winner at events from chili cookoffs to church dinners.
   There are usually several ways to do anything. It's the same way with all of our chilis. Use our basic recipe, below, or our gourmet recipe: "Green Chile Stew," below that:

white chili
  • 2 Tbsp. olive oil
  • 1/2- to 1 cup bell pepper, diced large, any color (more is better)
  • 1/2- to 1 cup yellow onion, diced large
  • 1/4-cup celery, sliced (optional, but good)
  • 1 lb. boneless chicken or turkey breast or thighs, cubed or cut large and pounded to about 1/4-in. thick
  • 1 pkg. Spider Cañon™ La Gallina™ White Chili Seasoning or Spider Cañon™ Atchafalaya™ 'Cajun Chili Seasoning
  • 1 can chicken broth OR 1 cup water
  • 2 ozs. dry white wine (optional)
  • 1/4-tsp. salt.
    Dredge the meat in:
  • 2 Tbsp. flour plus 2 Tbsp. corn flour, seasoned
   Brown the meat until it is crispy and set it aside. Saute the vegetables until the onion and the celery is transparent. Add the liquids, but reserve the wine. Add the chili seasoning and stir.

   When the chili returns to a boil, add the meat and remaining dredge and reduce the heat to just simmering and cook only until the meat becomes opaque white.

   Add the wine and the salt. When the brew simmers again, it is ready.

In this recipe you can leave the meat whole, large. If you use pork instead of chicken or turkey, brown it first in the olive oil until it is uniformly white. Then complete the recipe.
   Serve your chili over toast, cornbread, sides of rice or light colored beans, and with onions or green onions, bean sprouts, chopped fresh peppers, maybe shredded white cheddar, Romano, or Monterey jack—even lowfat cottage cheese, as garnish.
   Can you add beans to the brew? Of course! Just use beans that keep the chili "white"—a pound or less of cooked pintos, limas, or great northerns. Add enough extra chili powder to season an equal weight of meat. No problem.
   Hey! Go easy with the heat. Spider Cañon™ La Gallina™ White Chili Seasoning is already slightly hotter than "medium." If you're serving friends offer them some good hot sauce or chopped peppers on the side.
Notes on the Recipe
Comments It's your chili, you can make it any way you want, but here are a couple of recommendations:
  1. Use at least one package of Spider Cañon™ chili seasoning for each pound of trimmed meat/beans. It should be very fresh if you want the clean, fresh taste of great chili.
  2. Slow cooked red chili is great, but white meats may get tough with too much cooking—go by the tenderness of the meat. Keep cooking times short.
green chile stew
  • 2 Tbsp. olive oil
  • 1/2- to 1 cup bell pepper, diced large, any color (more is better)
  • 1/2- to 1 cup yellow onion, diced large (more is better)
  • 1/2-cup celery, sliced
  • 1 lb. boneless, skinless chicken or turkey breast or thighs, cut large and pounded to about 1/4-in. thick
  • 1 to 2 pkgs. Spider Cañon™ La Gallina™ White Chili Seasoning or Atchafalaya™ 'Cajun Chili Seasoning
  • 1 can chicken broth OR 1 cup water
  • 3/4- to 1 cup new potatoes, sliced
  • 1 can great northern beans, drained
  • 2 ozs. dry white wine (optional)
  • 1 tsp. dried parsley or cilantro
  • 1/4-tsp. salt.
    Dredge the meat and potatoes in:
  • 3 Tbsp. flour plus 3 Tbsp. corn flour, seasoned
   Brown them both until crispy and set them aside. Reserve the beans. Saute the vegetables until the onion and the celery is translucent. Add the liquids and the remaining dredge. Add the chili seasoning and stir.

   When the chili boils, add the meat and potatoes. Add the beans. Reduce the heat to just simmering, and cook only until the meat becomes opaque white.

   Add the wine, parsley, and salt. Adjust the thickness of the stew with water or more simmering. When the brew simmers again, it's ready to serve!

In this recipe leave the meat whole, large. If you use pork instead of chicken or turkey, brown it first in the olive oil until it is uniformly white. Then complete the recipe.
   Serve your chili stew over toast, cornbread, or sides of white or parboiled rice. Accompany with onions or green onions, bean sprouts, chopped fresh peppers, maybe shredded white cheddar, Romano, or Monterey jack—even lowfat cottage cheese, as garnish.

   You may have noticed an order to our chile recipes:

  1. meat
  2. vegetables and liquids
  3. seasonings
  4. acids
  5. parsley and salt
We've found that prepared in this order, the spices and seasonings yield up noticeably better flavors.
Simpler is better.
enjoy


condiments
white lightnin'
   White Lightnin'™ is instant horseradish or wasabi. Use them interchangeably in sauces and dressings to add a different kind of "heat"—a pungent nose heat much different from pepper. Here are a few of our favorite recipes:


Always Reconstitute White Lightnin'™!
   Always reconstitute any White Lightnin'™ product before using it in any recipe; it just won't have the right punch without it. These are very pungent spices—avoid inhaling the powder and keep it out of the reach of children!


   Use a cup or a small bowl. For each level measure of White Lightnin'™ powder add two or three measures of water. Mix to form a smooth paste. Cover and refrigerate for ten minutes to a half hour (longer is better).

cocktail sauce
  • 1/2 level tsp. White Lightnin'™
  • 1/2- to 1 cup tomato catsup
  • 2 tsp. lemon or lime juice (NOT optional!)
  • 1 tsp. Tabasco® or other hot pepper sauce
  • 1 Tbsp. grated onion (optional)
  • 1 Tbsp. diced or grated celery (preferred)
       OR 1/4-tsp. crushed celery seed
  • 1 tsp. chopped parsley or cilantro
   Reconstitute the White Lightnin'™ and mix all the ingredients. If you use White Lightnin'™ granulated horseradish, double the quantity listed; or add a similar amount of the granules to the powder. Refrigerate, covered, as long as possible before use. Several hours is good, but don't wait too long. Texture and flavor is best when served very cold within a few hours of mixing.

   Want to have some fun? Take a small cup of Sue's seafood sauce to your favorite seafood restaurant and compare it to theirs. You'll be impressed, and so will your friends (after they get over their embarrassment.)

   In the recipes that follow, smoothness is important. Use only White Lightnin'™ powders.

Horsey Sauce

  • 1 level tsp. White Lightnin'™
  • 1/2-cup salad dressing, mayonnaise, or yogurt
  • 1/2-tsp. white vinegar
  • 1/2-tsp. lemon juice
  • pinch sugar
  • pinch salt
   Reconstitute the White Lightnin'™ and mix all ingredients. Stir until completely blended and texture is smooth. A little dill weed and/or dried basil or mint is good in this sauce. Refrigerate, covered, until needed.

Cole Slaw Tip:
Toss your slaw with a dash of lemon juice, vinegar, and a pinch of sugar and salt; then add our Horsey Sauce and mix well. Let the slaw rest, refrigerated, a few minutes to overnight before serving.

Tartar Sauce

  • 2 Tbsp. White Lightnin'™ Horsey Sauce
  • 1 Tbsp. dill or sweet pickle relish
  • 1 Tbsp. grated onion
  • 1/2-tsp. dill weed
   Mix thoroughly and refrigerate, covered, for an hour before using.

Remoulade Sauce

  • 1/2 level tsp. White Lightnin'™
  • 1/4-cup tomato catsup
  • 2 tsp. lemon or lime juice
  • 1 Tbsp. grated celery (preferred)
       OR 1/4-tsp. crushed celery seed
  • 1/4-tsp. dill weed
  • 1 tsp. chopped parsley or cilantro
  • 2 Tbsp. yogurt
  • 2 tsp. coconut milk (optional)
   Reconstitute the White Lightnin'™ and mix all the ingredients (shake the coconut milk well before adding). Refrigerate, covered, before use. Serve cool over grilled or poached fish.

enjoy

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