I made this the other night. It definitely needed extra heat sources. It was far from "zippy." I added a ton of Scorned Woman to it and it finally was hot enough. My hubby used a lot of Frank's Red Hot (the hottest he can take). He says he likes it because it is more flavor than heat. The cornbread is a perfect accompaniment and I have made it several times. Add extra jalapeno or your favorite chile to it and it will be even better. Anyway, I made this chili the other night in the crockpot. It was terrific with the added hot sauce: * Exported from MasterCook * Zippy White Chili with Susan's Cornbread Recipe By : Adapted from C/P Archive at Southernfood.miningco.com Serving Size : 10 Preparation Time :0:00 Categories : Chilis & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb dried white beans -- great northern 6 cups fat-free chicken broth 2 cloves garlic -- minced 2 med onions -- chop & divide in 1/2 1 tbsp olive oil 1 4 oz can green chiles -- diced 2 tsp ground cumin 2 tsp oregano 1/4 tsp cayenne pepper -- or more to taste Hot Sauce -- lots!!! 1 lb cooked poultry (chicken or turkey) -- diced (opt.) 1 8 oz pkg colby/jack cheese combo -- shredded 2 tbsp parsley flakes -- or some fresh Soak beans overnight in water to cover. Drain. Combine beans, broth, garlic and onion in 6 qt crockpot. Cook on low 6-8 hours. Add spices and chicken. Cook another hour. Top individual servings with cheese & sour cream. - - - - - - - - - - - - - - - - - - NOTES : I found this at the Crockpot Archives at Southernfood.miningco.com but it is not a crockpot recipe. Kind of confusing, isn't it? Anyway, it looked really good and is. I didn't have dried cannellini or great northern beans so I used pinto. But it was still good. I served it with my adapted version of Susan Powter's Cornbread and a selection of hot sauces on the side. Other cooking notes: I had already cooked the beans the day before, so I put the cooked beans and the rest of the ingredients except the cheese in the crockpot and cooked it for 4-5 hours. I used jalapenos with the canned green chiles and it wasn't hot enough. To me chili should be hot. This was not. So at the table I added some Scorned Woman Hot Sauce (hubby used Frank's Red Hot, he has less of a tolerance to heat) and it was perfect, with some extra slilced jalapenos on top. Right before serving, I put the cheese on top and covered it (unplugged) and the cheese melted. It was quite tasty anyway. * Exported from MasterCook * Cornbread Recipe By : Adapted from C'Mon America, Let's Eat by Susan Powter Serving Size : 8 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose fllour 1 1/2 cups cornmeal -- yellow or white 1 tsp brown sugar -- * see note 1/2 tsp salt 3/4 tsp baking soda 1 tbsp baking powder 1 cup buttermilk -- ** see note 1 cup creamed corn 3 egg whites -- beaten *** 2 tbsp honey 1 tbsp Butter BudsŪ 1/2 jalapeno pepper -- chopped 2 tsp anaheim pepper -- chopped Preheat oven to 400°F. Combine dry ingredients. Combine wet ingredients. Mix wet and dry ingredients together. Add chopped peppers. Bake in nonstick 8" baking pan for approx. 30 minutes, or until it springs back when lightly touched in the center. - - - - - - - - - - - - - - - - - - Serving Ideas : chili NOTES : * I used some all natural sugar I had. You can use that or the brown, not much of a sweetness difference. ** I didn't have already made buttermilk so I used buttermilk powder and water for the amount needed. *** I didn't feel like separating eggs so I used Just Whites and water whipped up in the food processor. So much easier to me. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ RisaG