This recipe comes from one of my favorite cook books, Simply Classic – The Junior League of Seattle. Every recipe I’ve tried from this book is a success and is tasty.
1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tsp. ground cumin
1-1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne
8 cups chicken stock
1 – 12 oz. beer
3 cups Monterey Jack cheese shredded and divided
fresh cilantro leaves, chopped
* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
*Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chilies, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Serves twelve to fourteen…
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!