Recipe - Chili Blanco

1 pound Dry White Northern beans
1 tablespoon Ground cumin
5 One fourth cup Chicken broth
One half teaspoon Ground cloves
20 ml Garlic minced
7 ounce Can green chiles minced
1 lg White onion chopped
5 cup Chicken breast cooked
Diced
1 tablespoon Ground white pepper
1 Three fourths cup Chicken broth
1 teaspoon Salt
1 tablespoon Diced jalapeno pepper
(opt)
1 tablespoon Dried oregano
8 Flour tortillas

CONDIMENTS: shredded Monterey Jack cheese cut or sliced up black olives chunky salsa
sour cream (I use the nonfat kind and it's great!) minced avocado Soak
beans in water to cover for 24 hours; drain. In crock pot or large kettle,
combine beans, 5 One fourth 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, minced chicken and
1 Three fourths 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
itthen 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