White Chicken Chili

  1. 1 pound dry white beans
    6 cups chicken broth
    2 garlic cloves, crushed
    1 1/2 cups chopped onion
    2 (4-ounce) cans diced green chilies
    2 teaspoons ground cumin
  2. 1 1/2 teaspoons dried oregano
    1 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    4 cups chopped cooked chicken
    3 cups chicken broth
  1. In a large kettle combine dry white beans, chicken broth, crushed garlic cloves, and 1 chopped onion.
  2. Bring to a boil, reduce the heat, and simmer, covered, until the beans are tender, about 2 to 3 hours.
  3. In a large skillet, saute 1 cup chopped onions until tender. Add diced green chili peppers, cumin, oregano, cloves, and cayenne pepper; mix thoroughly.
  4. Add cooked, chopped chicken and chicken broth. Simmer for 1 hour.
  5. Makes 8 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