White Chili

INGREDIENTS

INSTRUCTIONS

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck
chez michele in San Francisco? It actually happened and i am still here to
tell you all about it, oh, one and a half months or so after all the
fanfare.
Michele Anderson
FOR THE BEANS: 1 pound great northern beans/8 cups water/one-half cup
chopped onion/ two garlic cloves, minced/pepper/ one teaspoon salt.
FOR THE CHILI: one 12-ounce can of beer (NOT dark beer)/ 2 cups diced
onions/one and a half tablespoons minced garlic/ one cup diced red bell
pepper/two jalapenos, seeded and diced/ four anaheim or new mexican green
chiles, charred, peeled, seeded/one tablespoon dried oregano/ one
tablespoon crushed cumin seeds/ one and a quarter pounds skinned, boned
chicken breasts/ one can (14.5 ounce) chicken broth/2 TB ground new mexican
red chile/ one pound tomatillos, husks removed/one cup minced cilantro/ one
tablespoon rice vinegar/ one teaspoon salt/ 2 cups grated sharp white
cheddar cheese/ cilantro leaves for garnish.
INSTRUCTIONS: for the beans: pick over the beans for debris, then place in
a sieve and rinse well. put ina large pot and add the water, onion, garlic,
and some black pepper. simmer for 2 to 3 hours until tender. add the salt
during the last 30 minutes of cooking.
For the chili: while the beans cook, put the beer in a 4-quart pot. add the
onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin.
simmer for 10 minutes. cut the chicken into strips, then dice. add to the
pot along with the chicken broth. spirnkle the red chile over the top and
simmer for 15 minutes. put the tomatillos, minced cilantro, vinegar and
salt in a food processor and process to a salsa consistency. stir into the
chile. add the cooked beans and simmer for 20 minutes. ladle a generous cup
of chili into each serving bowl. sprinkle one-third cup of grated cheese on
top of each bowl. run under the broiler until the cheese is golden. garnish
with cilantro leaves. serves 6. Posted to CHILE-HEADS DIGEST V3 #307 by
tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997

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