Old Ebbitt Grill's White Bean Chili

Recipe Ingredients

		For The Beans
1 lb	454g / 16oz	White navy beans
1 lb	454g / 16oz	Red bell pepper - diced (small)
1 lb	454g / 16oz	Green bell pepper - diced (small)
1 lb	454g / 16oz	Spanish onion - diced (medium)
2 tablespoons	30ml	Olive oil
7 cups	1659ml	Chicken stock
2		Garlic - diced
2 teaspoons	10ml	Cumin - or to taste
3 teaspoons	15ml	Chili powder - or to taste
3		Plum tomatoes - chopped
		Salt and pepper to taste
		For The Chicken
3		Bone-in chicken
		Breast
		(14 to 16 ounces)
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Cumin
1 tablespoon	15ml	Diced garlic
2 tablespoons	30ml	Chopped fresh cilantro
		To Serve
		Salsa for topping
4		Quesadillas* or corn bread
		Chopped fresh cilantro for
		Garnish

Recipe Instructions

For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. To Roast the chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients.

Then roast in a preheated 350 degree oven about 30 minutes, being sure not to overcook. Cool slightly and remove meat form bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.) To Serve: Place a generous portion of beans in large, flat soup bowl. Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla.

*Make quesadillas by tipping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.

This recipe was touted by Barbra Streisand during her visit Inauguration week. Aretha Frankin also took 3 qts home to Detroit. (The Wash Post 2/3/93)

Source:
Mario Batali

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