Eneimans Texas White Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHUCK OZBURN HBWK07A
1 lbs: White beans, dried
1 1/2 quart: Chicken stock,
1 1/2 medium: Onions, chopped
2: Garlic cloves, chopped
1 tsp: Salt,
1 tbsp: Vegetable oil,
4 ounce: Green chiles, diced
2 tsp: Ground cumin,
2 tsp: Dried oregano, crushed
2 tsp: Ground coriander,
1 pinch: Ground cloves,
1 pinch: Cayenne,
4: Boneless skinless chicken br,
1/2 cup: 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
Source from luhu.jp
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
Source from luhu.jp