White chili does interest me, though, as beef prices are getting so high that we just can’t afford it unless we get lucky and find some on clearance / use by tomorrow, etc. But, I can only handle so much conventionally or Asian cooked chicken...
So, I did a Brave Search for “White Chili”, and immediately found this interesting discussion:
https://www.reddit.com/r/chili/comments/1ak5a2j/advice_for_white_chili/
Lots to keep me busy cooking, this winter!
I may have to try doing more with just “veggies as veggies” in the smoker, too. It always seems time & wood* is wasted, using it for just one meat dish...
*Not that I’m going to run short on wood, at least not hickory, anyway. I pulled probably 3 months supply, just out of the ~ 600 ft. of ditch involved in my “trash cleanup” posting, above...
(Yeah, I went a little onto our neighbor’s ditch, but, they never get out and clear / clean it up past the mowed lawn portion of their property. Nice enough but lazy ass woman...)
I have a black and white chicken chili recipe from a friend that I’ll look for. I believe it uses fresh jalapeños in it for some zing.
Found it on the internet. It’s the same exact recipe ingredients so maybe where she got it from.
https://www.tyson.com/recipes/Black-and-White-Chicken-Chili