White Lightening Texas Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Unheard of in this country until soldiers brought it back from Italy in WWII, oregano now lends its flavor to chili hailing from the Lone Star state. Ingredients:
1 pound dried navy beans |
4 (14 1/2-ounce) cans ready-to-serve chicken broth, divided |
1 large onion, chopped |
2 cloves garlic, minced |
1 tablespoon ground white pepper |
2 1/2 tablespoons fresh oregano |
1 tablespoon ground cumin |
1/2 teaspoon ground cloves |
5 cups chopped cooked chicken |
2 (4 1/2-ounce) cans chopped green chiles, undrained |
1 cup water |
1 teaspoon salt |
1 jalapeño pepper, seeded and chopped |
shredded monterey jack cheese |
salsa |
sour cream |
sliced green onions |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add 3 cans chicken broth, chopped onion, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.
2. Add remaining can of chicken broth, chicken, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve with cheese, salsa, sour cream, and green onions.
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