Timothy's white chili

6 servings

Ingredients

Quantity Ingredient
1 pounds Dried Great Northern white beans, rinsed, picked over
2 pounds Boneless chicken breasts
1½ teaspoon Dried oregano, crumbled
1 tablespoon Olive oil
¼ teaspoon Ground cloves
2 mediums Onions, chopped
¼ teaspoon Cayenne pepper
4 Garlic cloves, minced
6 cups Chicken stock or canned broth
8 ounces Chopped mild green chilies
2 teaspoons Ground cumin
3 cups Monterey Jack; grated
Salsa
Chopped fresh cilantro
Sour Cream

Directions

Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne pepper and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts.

Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.

Timothy's Bar and Restaurant in Louisville, Ky., makes an excellent dish called white chili. It has chicken and white beans instead of beef and red kidney beans. They serve it in a large bowl topped with cheese, salsa, sour cream and cilantro.

From Bon Appetit Magazine, March 1991 per Fred Mueller

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