This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.
- 1 pound Great Northern white beans, rinsed and picked over
- 2 pounds chicken breasts (2 large half breasts are about 2 pounds)
- 1 Tablespoon Vegetable Oil
- 2 cups onions, chopped
- 4 medium garlic cloves, minced
- 2 – 4 ounce cans chopped mild green chiles
- 2 tablespoons chili powder
- 1-1/2 teaspoons each of cumin, and dried oregano leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- salt and pepper to taste
- 8 cups chicken stock
- 3 cups Monterey Jack cheese shredded and divided
- sour cream
- fresh cilantro leaves, chopped
- Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches.
- Cover and soak overnight.
- Spread a little butter on the skin of each half breast of chicken and season it.
- Place on shallow pan and roast in 375 degree oven till cooked through, 45-60 minutes.
- Let cool.
- Remove skin and bones and cut chicken into cubes.
- Drain beans into large colander.
- Heat oil in same pot.
- Add onions and saute over medium-low heat until translucent, about 10 minutes.
- Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne.
- Saute 2 minutes.
- Add beans and stock.
- Bring to a boil.
- Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours.
- Add additional water or broth if necessary (Can be prepared 1 day ahead).
- When you are ready to finish the chili cover and bring to a simmer before continuing
- Add chicken and 1 cup of cheese.
- Stir until cheese melts.
- Ladle chili into bowls.
- Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…