Side Pannel
Eneiman's Texas White Chili
Eneiman's Texas White Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Low Fat, Chili
Ingredients List
- ----------------------------CHUCK OZBURN HBWK07A----------------------------
- 1 lb White beans; dried
- 1 1/2 qt Chicken stock
- 1 1/2 md Onions; chopped
- 2 Garlic cloves; chopped
- 1 ts Salt
- 1 tb Vegetable oil
- 4 oz Green chiles; diced
- 2 ts Ground cumin
- 2 ts Dried oregano; crushed
- 2 ts Ground coriander
- 1 pn Ground cloves
- 1 pn Cayenne
- 4 Boneless skinless chicken br
- 1/2 c Monterey jack cheese; grated
- 4 Green onions; thinly sliced
Directions
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. Heat oil in
skillet. Add remaining chopped onions and cook about 5 minutes, until
tender and clear. Add chilies, cumin, oregano, coriander, cloves and
cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean
mixture. Portion chicken into 4 servings. For each serving, put chicken in
bottom of bowl, spoon chili over top and sprinkle with grated cheese and
sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn
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. Heat oil in
skillet. Add remaining chopped onions and cook about 5 minutes, until
tender and clear. Add chilies, cumin, oregano, coriander, cloves and
cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean
mixture. Portion chicken into 4 servings. For each serving, put chicken in
bottom of bowl, spoon chili over top and sprinkle with grated cheese and
sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn
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