Ken's White Chili

  1. 1 lb great northern beans
    5 (3 ounce) cans fat-free chicken broth
    2 onions, chopped
    2 cloves garlic, minced
    1 1/2 lbs boneless skinless chicken breasts, cubed
    2 teaspoons cumin, ground
  2. 1 teaspoon oregano
    1/2 teaspoon cayenne pepper
    salt and pepper
    1 tablespoon lemon juice
    3 cups Monterey jack cheese, shredded
    1 (7 ounce) can green chilies, chopped
  1. Soak beans overnight. Combine beans, broth, onions and garlic in large pot. Cook (boil, then simmer) for 1-2 hours until beans are done. (Do not stir too much or the beans will fall apart).
  2. When beans are done, add chicken, spices and chilies. Simmer for approximately 1 hour and add grated cheese last.
  3. Simmer until cheese is melted; stir or cheese will sink to the bottom and scorch.
  4. NOTE: Cooking times are approximate. Basically cook until the beans are done and spices have "soaked in", then until cheese melts.
  5. Sometimes not all of the chicken broth is necessary. You don't want it too soupy, so I usually add about 4 cans of chicken broth and add the last can as needed.
  6. This will make a large pot. Serve with a salad and garlic bread and enjoy!
  7. Recipe contributed by Tracey Kehne

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