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White Lightning Texas Chili

Ingredients
  Dried navy beans 1 Pound
  Canned chicken broth 58 Ounce (4 Cans Of 14 1/2 Ounce Each, Divided)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Ground white pepper 1 Tablespoon
  Dried oregano 1 Tablespoon
  Ground cumin 1 Tablespoon
  Ground cloves 1⁄2 Teaspoon
  Chopped cooked chicken 5 Cup (80 tbs)
  Canned chopped green chiles 8 Ounce (2 Cans Of 4 Ounce Each Undrained)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Jalapeno pepper 1 , seeded and chopped
  Shredded monterey jack cheese 2 Tablespoon
  Commercial salsa 1⁄2 Cup (8 tbs)
  Sour cream 1 Tablespoon
  Sliced green onions 1 Tablespoon
Directions

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak 8 hours.
Drain beans, and return to pan.
Add 3 cans chicken broth, chopped onion, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.
Add remaining can of chicken broth, chicken, and next 4 ingredients.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Serve with cheese, salsa, sour cream, and green onions.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Occasion: 
Christmas
Ingredient: 
Chili

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