Eneiman's texas white chili

4 servings

Ingredients

Quantity Ingredient
1 pounds White beans; dried
1½ quart Chicken stock
1½ medium Onions; chopped
2 Garlic cloves; chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles; diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano; crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
½ cup Monterey jack cheese; grated
4 Green onions; thinly sliced

Directions

CHUCK OZBURN HBWK07A

In a large kettle, combine beans, stock, ½ the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn

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