White Lightning Texas Chili
|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)|
|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|
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.