It’s pretty good, and i’m serving it w a can of corn, another can of chopped chilis, and have a hotter tomatillo salsa too. Thinking of serving it w a good dollop of sour cream and a squeeze of lime. On the side i’ll have avocado slices. I feel like I’m missing something—but what??
If you’re looking for a umami flavor, a couple dashes of fish sauce can do wonders
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Some chopped cilantro? (If you like it. Not everyone does.) I always put corn in my chili, so big yes to that. How about some chopped yellow or green bell pepper on the side?
If you want to add some stealth heat, a little wasabi powder might do that. Not a lot. Try it in a spoonful first and see what your mouth tells you. And I was going to suggest some smoked paprika, but that might make your white chili pink. Can’t think of what else might add a bit of smokiness to the taste (if that was something you wanted) besides roasting some garlic and onion and adding that.
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I really like corn chips with my white chili, either on the side or as is my preference, crushed up by hand and mixed in. Gives a little salty crunch that breaks up the bite. Jalapeño slices too if you like a little spice.
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Thanks you guys, this helps. And i was thinking of parika too, but pink chili isn’t on the menu today lol. I’ve got a poblano pepper I’m going to roast over the gas burner and then mince, and a jar of dried cilantro I haven’t tried yet too. And we also love corn in white chili, it seems a purrfect fit. I do wish I’d picked up Fritos, but have pretty good nacho chips which will have to do.
Some days I just want to cook!
Some spicy type cheese?
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Add some white kidney beans, cannellini. Some poblanos.
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I’ve been obsessed lately with Trader Joe’s “everything but the Elote” seasoning.
Also, my old pal Tony Chachere never lets a girl down!
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It was/is so delicious!! I forgot about the poblano pepper I was going to char, and it was still excellent—the best I’ve made so far maybe. The corn gave it a bit of crunch and sweetness, the chipped peppers the heat, sour cream tied it all together,
Whatever (if any) is leftover will be used on stacked nachos w the avocado i also forgot lol.
Thanks for asking Candy, that was sweet of you.
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I’m going to make a trip there soon, thanks for this!
Zesty Cocktail sauce - a splash !
With horseradish?! This is a white chili, so no tomatoes in this. But for red chili? Maaaayyyyybeeeee.
Well I meant decorate the bowl for presentation and an extra kick of flavor !
*otherwise just a glob of horseradish BUT error on the side of caution with horseradish !!!
I would not put zesty cocktail sauce on/ in my red chili … I’d barf !
ADDING !!!
** I love Grey Poupon on McD’s sauage McMuffin with egg !!!
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Currently obsessed with pickled red onions as a topping for chili and tacos. I think it would be a good counterpoint to the richness of white chili.
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Ok, that makes more sense lol. I do love spicy cocktail sauce, but in chili might be, um, odd.
I was pretty happy that the ratio of shredded pork, white beans and corn was perfect and perfectly thick, no cheese even needed! Pickled red onions you say? Hmmm…
yes i have some odd tastes …just red onions (not pickled) would be interesting to me
Worcestershire sauce splashed in the white chili **but not enough to discolor it please !!!
and
here it is BBQ sauce !!! YES !!! forget my cocktail sauce just a splash on the top at presentation.
I would use a smokey BBQ sauce will pair nicely with the pork and white beans…
Add some crusty bread … WHEN ??? count me in… I’ll bring several artisan breads !
