Chili Blanco Especial

Title:
Chili Blanco Especial

Yield:
8 Servings

Categories:
Vegetables,
Tex-mex,
Main
Dishes




Ingredients:





     1 lb Dry White Northern beans


     1 tb Ground cumin


 5 1/4 c  Chicken broth


   1/2 ts Ground cloves


    20 ml Garlic -- -minced


     7 oz Can green chiles -- diced


     1 lg White onion -- -chopped


     5 c  Chicken breast -- cooked


          Diced


     1 tb Ground white pepper


 1 3/4 c  Chicken broth


     1 ts Salt


     1 tb Diced jalapeno pepper --


          (opt)


     1 tb Dried oregano


     8    Flour tortillas






 CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa


 sour cream (I use the nonfat kind and it's great!) diced avocado  Soak


 beans in water to cover for 24 hours; drain. In crock pot or large kettle,


 combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt,


 oregano, cumin and cloves. Simmer covered for at least 5 hours until beans


 are tender, stirring occasionally. Stir in green chiles, diced chicken and


 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer


 for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili


 and serve with all condiments for a very special chili. Flavors are


 enhanced when this chili is made 1 day ahead. (I make it and freeze


 it--then shift it to the fridge the day before I want to use it ) NOTE: A


 pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the


 beans by bringing them to a boil, then setting them off the heat and


 letting them sit for an hour. Drain and proceed as if you'd soaked


 overnight.


 


 Recipe By     :


 


 From:                                 Date: 05/28


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip