Teresa's White Bean Chili Recipe


1 lb large white beans
5 c chicken broth
3 cloves garlic, minced
2 medium onions, chopped
2-3 jalapeno peppers, minced
2 tsp ground cumin
1 bay leaf
1-1/2 tsp oregano
1 tblsp. basil leaves
1 tsp cayenne pepper
1/2 tblsp. ground cloves
1 tblsp. hot chili powder
salt and white pepper to taste
1 cup beer
4 c diced cooked chicken breast
1 cup Monterey Jack cheese, grated

Combine beans, chicken broth, garlic, and onions in a large soup kettle and bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water if it begins to get too thick or starts to stick. Stir occasionally. When the beans are soft, add the peppers and seasonings and simmer for 1 hour, stirring occasionally. Next add the beer and the chicken, and simmer slowly for 1 hour, stirring occasionally. Just before serving, discard the bay leaf and add the cheese, stirring until melted in.

Teresa's White Bean Chili

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