In a large dutch oven or soup pot, add olive oil to coat the bottom. Add the ground meats and heat over medium high heat stirring frequently. No need to drain meats, as there is very little fat in these meats. While the meat is cooking, peel and quarter the onion. Use food processor to pulse the onion to a medium chop and add to the meat mixture. Stir in and lower heat to medium. Add the spices and stir in thoroughly. Add the tomatoes and continue stirring occasionally.
Dissolve the cornstarch in cold water and set aside. In a small saucepan add the Smart Balance (butter optional) and cornstarch. Add milk and bring to a boil, wisking frequently. This will quickly produce a rich thick cream sauce. Add a little half and half if it thickens too much.
Open all the beans into a collander and drain fully. Add the cream sauce to the mixture and stir in thoroughly. Add all the beans and stir mixture. Simmer for 10 - 15 minutes,being careful not to boil as the cream sauce may curdle. Transfer to crock pot on low and serve whenever.
Garnish with sliced pickled jalapenos, cheese and sour cream (lowfat cottage cheese or plain yogurt optional).
Spicy chili tempered nicely with cream base and cilantro. Don't let the ingredient list discourage you, this chili takes about 30 minutes.
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