Texas White Lightning Chili

Recipe Ingredients

1 lb	454g / 16oz	Dried navy beans
4		Ready-serve chicken broth
1		Onion - chopped (large)
2		Garlic cloves - minced
1 tablespoon	15ml	White pepper
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Cumin
1 teaspoon	5ml	- salt
1/2 teaspoon	2.5ml	Cloves
5 cups	312g / 11oz	Cooked chicken - chopped
8 oz	227g	Canned chopped chiles
1 cup	237ml	- water
1		Jalapeno - seeded and chopped
8		Flour tortillas
		Monterey Jack cheese - shred
		Commercial salsa
		Sour cream

Recipe Instructions

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid.

Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally.

Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally.

With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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