I started collecting chili recipes when we lived in Houston - the newspaper published one blue-ribbon winner after another - or so it seemed. But it wasn't until we were living in the Emerald City that I came across a recipe for white chili....it was good but it didn't have enough of a kick for me - or enough difference from a regular chili - except for the color of the beans. But I was intrigued with a white bean/chicken chili so I began to experiment and after many years and many variations, the chili Gods smiled down upon me and while the planets didn't line up, the spices did - at least, I like to think they did because this is the one recipe that I keep coming back to.
I use three different kinds of beans - (okay, so I use two types of beans and one can of black-eyed peas...if it looks like a bean and it tastes like a bean.....then it's a bean!) I use canned beans so it's fast - but if you want to buy dried beans and soak them go ahead - it's your 8 hours....I love the hint of cloves and the subtle taste of lime...it's the way to the mister's checkbook - er, heart - when it's cold out and his beloved Memphis Tigers are playing basketball in the playoffs, a big bowl of White Stinger Chili and he's putty....
White Stinger Chili - Pots and Pins
1 can (15 oz.) black-eyed peas, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) white or navy beans, rinsed and drained
1 (32 oz.) can of chicken broth
4 chicken breasts, boneless, skinless, cut into bite-sized pieces
1/2 cup Rose's Sweet Lime Juice
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 tablespoons ground cumin, separated
1 tablespoon dried oregano
1/2 tablespoon ground white pepper
1 teaspoon salt
1/2 teaspoon ground cloves
1 (7 oz.) can chopped green chiles
2 cups shredded Monterey Jack cheese
8 (10-inch) flour tortillas
2 avocado, coarsely chopped
Sour cream
Rinse chicken in cold water, pat dry with paper toweling and cut into bite-sized pieces. In large baking dish, mix lime juice with 1/2 tablespoon of the cumin, add chicken pieces and let marinate for 30 minutes or longer.
In large Dutch oven, over medium high heat, add olive oil, chicken pieces and 1 tablespoon of the marinade, discard remaining marinade. Add onion and cook until chicken is done, about 10 minutes. Stir in minced garlic and cook for an additional minute. Stir in chicken broth and all three cans of the rinsed and drained beans. Stir well and add the chiles, white pepper, oregano, remaining cumin, salt and cloves. Bring to boil, then reduce heat to low and simmer for 15 minutes. Stir in shredded Monterey Jack cheese and stir until all is melted.
Serve hot with flour tortillas on the side or use them to line the bowls. Top chili with a dollop of sour cream and chopped avocados.
Serves 8.
