Friday, February 02, 2007

Question

Ton, I made this tonight and it turned out more like soup than chili. Did yours? And when you wrote low-fat, you meant it. I think I need a fattier version. Or maybe I just plain cooked it wrong. Any advice? Or another white bean chili?

5 comments:

Unknown said...

Missy, I'll have to give you my recipe to white bean chile. I really liked it.

Hint: my sister adds a bit of masa (corn flour) mixed with water- making a paste- to chile to thicken it.

Tonya said...

Yeah, sorry, "chili" is a bit of a misnomer. It's more like a stoup. (Thicker soup) The trick maybe the kind of broth you are using. It makes or breaks a meal like this. I have been using the "better than broth" from Trader Joes. It is concentrated, and comes in a little glass jar. It has a great flavor. Also, did you use the sour cream and cilantro? That really adds another layer of flavor.

Missy said...

That may have been my problem. I didn't realize until TODAY (Sunday) that I forgot to add the limes and sour cream. Bummer.

I used the Organic Range Free broth that comes in the container at Trader Joes. Maybe I should look for yours.

Kelli, can I feature you as a guest blogger if you send me the recipe?

Lillie said...

Missy, yeah I just barely discovered that homemade chili jumps up like ten knotches when you stir in sour cream. Even fat free sour cream does the trick.

Michelle said...

and cheese! I have a chili that is almost exact to this one, but at the end you add a dallop or two of sour cream, for the YUM cream factor, and a handful of either pepperjack or monterey jack cheese..the cheese thickens each bite and, with the sour cream is the KEY to this recipe I think.