Title: Chili Blanco Especial
Categories: Vegetables, Tex-mex, Main dish
Yield: 8 Servings

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