Recipe - Eneimans Texas White Chili

CHUCK OZBURN HBWK07A
1 pound White beans; dried
1 One half qt Chicken stock
1 One half md Onions; chopped
2 Garlic cloves; chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounce Green chiles; minced
2 teaspoon Ground cumin
2 teaspoon Dried oregano; crushed
2 teaspoon Ground coriander
1 pn Ground cloves
1 pn Cayenne
4 Boneless skinless chicken br
One half cup Monterey jack cheese; grated
4 Green onions; thinly cut or sliced up

In a large kettle, combine beans, stock, One half the onions, garlic and
salt; bring to a boil. Reduce heat; cover and simmer 1 One half hours or until
beans are very tender, adding more chicken stock as needed. Heat oil in
skillet. Add remaining chopped onions and cook about 5 minutes, until
tender and clear. Add chilies, cumin, oregano, coriander, cloves and
cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean
mixture. Portion chicken into 4 servings. For each serving, put chicken in
bottom of bowl, spoon chili over top and sprinkle with grated cheese and
cut or sliced up green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini