Award-winning Chili


For the Beans: 1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over, rinsed For the Chicken: 1 1/2  pounds skinless, boneless chicken breast halves 3 1 quart chicken stock or canned low-sodium broth For the Chili: 1 tablespoon pure olive oil 2 medium onions, finely chopped Two 4-ounce cans chopped green chiles 4 garlic cloves, minced 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1 1/4 pounds monterey jack cheese, shredded (7 cups) 3 to 4 jalapenos, halved, seeded and coarsely chopped sour cream, for serving


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