18th March 19:34
Mikes White Chili
5 cans of great northern beans (drained and rinsed)
4 cups chicken stock
2 shallots, minced
2 medium onions, chopped
1 tablespoon oil
1 minced tabasco pepper
2 2 ounce cans mild green chilies, chopped
2 tablespoons ground ***in
1 tablespoon dried oregano
1 pinch ground cloves (carefull, too much will overpower it)
1 teaspoon cayenne pepper or more to taste ( or 1 crushed, dried Jalapeno)
2 teaspoons kosher salt (to taste)
4 whole chicken breast, cut in 1" chunks
Shredded Monterey Jack cheese
Combine beans, 3 cups stock, 1 shallot and 1 onion in a large soup pot.
Bring to a boil. Reduce heat, simmer until beans are soft (longer is
better), adding more broth if necessary.
Combine chicken, 1 tablespoon ***in, salt and cayenne pepper, saute in oil
untill chicken is barely done.
Add remaining onion, shallot and saute until onion is clear, add the rest
of the chicken stock,and deglaze pan.
Add the chicken mixture to the beans, add the rest of the seasonings and
simmer for at least 2 hours (or crock pot the whole thing)
Serve topped with grated cheese and sour cream.
Makes 8 to 10 servings.
"There are three kinds of men.
The one that learns by reading.
The few who learn by observation.
The rest of them have to pee on the electric fence for themselves."