Easy peasy chili recipe that everyone loves! This recipe feeds a crowd so cut it in half it if you’re only feeding 4 people.  Nothing like this chili for cold weather games…

1 lb dried navy beans (or 3-4 cans, drained and rinsed) *Note: I had canned cannellini beans on hand so that’s what I’m using instead
4 (14 1/2 oz) cans chicken broth, divided
1 lg onion, chopped
2 cloves garlic, minced
1 TBSP white pepper
1 TBSP dried oregano
1 TBSP ground cumin
1/2 tsp ground cloves
5 cups chopped or shredded cooked chicken (can use 1-2 rotisserie chickens here)
2 (4 oz) cans chopped green chiles, undrained
1 cup water
1 tsp salt
1 jalapeno pepper, seeded and chopped (I’m using pickled jalepenos since I was out of fresh this time)

Optional toppings:
shredded monterey jack cheese
red and green salsa
sour cream
sliced green onions

Sort and wash beans (if using dried), and place in a large pot. Cover with water 2 inches above beans and let soak 8 hours. Drain beans and return to pot.

Add 3 cans chicken broth, chopped onion, garlic, white pepper, oregano and cloves.

Bring to a boil – then cover pot, reduce heat and simmer 2 hours (if using dry beans) or until beans are tender (~15 minutes if using canned beans). Then add remaining can of chicken broth, shredded chicken, chiles, water, salt and jalapeño pepper.

Bring to a boil; cover, reduce heat, and simmer 1 hour stirring occasionally. Serve with sides of cheese, salsas, sour cream, green onions, chopped or sliced jalapeño pepper, sliced and chopped cilantro. I like to have hot sauce like Tabasco handy as well.

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