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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Warms the insides. This was created as a fund raiser for our ECW (Episcopal Church Women). Ingredients:
4 tablespoons canola oil |
16 ounces chicken, ground (thighs are quite flavorful) |
4 teaspoons garlic, chopped |
2 onions, small chopped |
24 ounces chicken broth |
16 ounces navy beans, dry |
8 cups water |
2 limes, juice of |
12 ounces beer (not dark) |
16 ounces corn, frozen |
16 ounces mushrooms, chopped |
2 jalapeno peppers, chopped (few seeds) |
2 poblano peppers, chopped (few seeds) |
4 ounces cornmeal |
2 bay leaves |
3 teaspoons chili powder |
4 teaspoons cilantro (double if fresh) |
2 teaspoons coriander |
4 teaspoons cumin |
4 teaspoons oregano |
1 teaspoon pepper, cayenne |
4 teaspoons pepper, white |
4 teaspoons salt, kosher |
4 teaspoons thyme |
Directions:
1. Soak beans in 1/4 of the water overnight.
2. Pour off water and 3/4 of the water, fresh. Bring to a boil. Simmer with lid ajar for about 1.5 hours. Set aside.
3. Put 1/2 of oil in the bottom of your large pot. Add onions, garlic, jalapenos and poblanos. Cook til onions are clear. Set aside with beans.
4. Put the other 1/2 of the oil in the bottom of your large pot and add the ground chicken. Cook til done.
5. Return beans and all to the pot with chicken.
6. Add chicken broth, beer, corn, mushrooms, lime juice and all spices. Bring to a boil. Add Cornmeal and stir well. Reduce to a simmer with lid ajar and simmer for 1-2 hours.
7. Enjoy.
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