I didn't have all of the indredients but used enough to get the basic idea and this chile is wonderful. I did add some dried cranberries, just because I had some. Tasty and very filling.
Oh my...this was unbelievably good! I resisted the urge to change it up a bit and I am so happy with your recipe exactly as written. My suggestion would be to use navy rather than small white beans, they hold up better. I used canned diced mild chilis for the whole 1 1/2 C and got pleanty of heat for me. I also used half fresh tomatillos (quartered) as I had them on hand and if they are available when I make this next time I will use all fresh. I used pork tenderloin but I think a pork shoulder would be the way to go. I also omitted the cheese (diet) and served with lime wedges and chopped cilantro. ....thank you! thank you! thank you! ps: it soaks up the broth as it sits so buy extra.
This is a great chili! I switched it up quite a bit for what I had at home. I couldn't find tomatillos, so I used crushed tomatoes which meant the chili was no longer "white". :) Then I used brown rice and no butter or oil and I put everything in the crock pot for 6 hours on high. Even my picky kids ate it, which is sayin' somethin'! Thanks Julesong.
Loved this chili. Made for a crowd and it went over good. I was asked for the recipe 5 times! Thanks for sharing! Kim
Opps, I blew it! I'm re-rating this as I marked the wrong star box before...It's a GREAT BIG FIVE STAR recipe.