When I learned that the concept of white chili is foreign to a number of you, I took it upon myself to make the case for why this stuff is better than a bowl of red. I love tomato-based chili — especially when it's conveniently made in a slow cooker — but I positively crave the white kind. Not just any kind: Paula Deen's white bean chili.
It's green chilies (I prefer the Hatch variety), white beans, chicken, and cilantro, slow-simmered for hours to become a stew that's creamier and more tender than its tomato-based counterpart. Make this white chili, and you'll be the talk of any tailgate. To take a peek at how it's done (like all things Paula, it starts with butter!), read more.