Chili Blanco Especial

Adapted from Creme de Colorado Cookbook

~from Savoring Time in the Kitchen

Serve 8

1 pound dry White Northern beans

5-1/4 cups chicken broth

2 cloves garlic, minced

1 large white onion, chopped - See more at: http://savoringtimeinthekitchen.blogspot.com/2009/01/chili-blanco-especial.html#sthash.MMDX8QIc.dpuf

~from Savoring Time in the Kitchen

Note:  Beans need to be soaked overnight before preparing recipe. 

Serve 8

1 pound dry White Northern beans

5-1/4 cups chicken stock or broth

2 cloves garlic, minced

1 large white onion, chopped

1 tablespoon ground white pepper

1 teaspoon salt

1 tablespoon dried oregano

1 tablespoon ground cumin

½ teaspoon ground cloves

1 7-ounce can diced green chilies (or 2 small 4 oz cans)

5 cups diced cooked chicken breast

1-3/4 cups chicken stock or broth (I use less for a thicker chili)

1 cup chopped kale (my addition - optional)

1 tablespoon diced jalapeño pepper (also optional)

8 flour tortillas

Place dried beans in a large bowl.  Add enough water to cover beans by at least two inches and soak overnight. 

The next day, in a large soup pot, combine beans, 5-1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for about 5 hours, or until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1-3/4 cups chicken broth. Add chopped kale at this time, if using. For a spicier taste, add jalapeño. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla or serve tortillas on the side. Add hot chili and serve with the suggested condiments for a very special chili.

Flavors are enhanced when this chili is made 1 day ahead.

Serve with any of the following condiments:

Diced Avocado

Shredded Monterey Jack cheese

Chopped black olives

Chunky salsa or diced tomato

Sour cream

Wedge of lime

Chopped cilantro or parsley