posted by pwhayes 03-18-100 6:46 PM
Kansas City White Chili
1 pound dry white beans
6 cups (approximately) chicken broth
2 garlic cloves, minced
1 medium onion, finely chopped
1 tablespoon olive oil
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 1/2 pounds skinned, boneless chicken breasts, cut into 1-inch pieces
Place beans in a medium pot and cover with cold water. Heat to boiling; boil 2 minutes. Let stand 1 hour. Drain
Combine beans, chicken broth, garlic and 1/2 of the chopped onion in a large heavy pot or Dutch oven. Heat to boiling; reduce heat. Simmer, covered, until beans are almost tender, about 1 1/2 hours.
Heat oil in a medium skillet over medium-low heat. Add remaining amount of onion; cook 5 minutes. Do not brown. Stir in chilies, cumin, oregano, cloves and cayenne pepper. Cook, stirring constantly, 1 minute.
Stir onion/chili mixture into bean mixture. Add chicken pieces. Heat to boiling; reduce heat. Simmer partially covered 1 hour (adding more chicken broth if chili becomes too dry).
Makes 6 to 8 servings
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