Eneiman's Texas White Chili

  1. 1 pound White beans -- dried
    1 1/2 quarts Chicken stock
    1 1/2 medium Onions -- chopped
    2 Garlic cloves -- chopped
    1 teaspoon Salt
    1 tablespoon Vegetable oil
    4 ounces Green chiles -- diced
    2 teaspoons Ground cumin
  2. 2 teaspoons Dried oregano -- crushed
    2 teaspoons Ground coriander
    1 pinch Ground cloves
    1 pinch Cayenne
    4 Boneless skinless chicken breasts
    1/2 cup Monterey jack cheese -- grated
    4 Green onions -- thinly sliced
  1. In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed.
  2. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear.
  3. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more.
  4. Add skillet mixture to bean mixture. Portion chicken into 4 servings.
  5. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion.
  6. Makes 4 servings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases