|1||pound||white nothern beans||*|
|2||cans||green chili peppers||mild, 4 oz*|
|3||cups||monterey jack cheese||grated|
Rinse and pick over beans; place in heavy large pot.
Add enough cold water to cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor.
Add cold water to cover and bring to simmer.
Cook until just tender, about 15 minutes.
Drain and cool.
Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in soame pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and sauté 2 minutes. Add beans and stock and bring to a boil.
Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead.
Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts.
Season to tast with salt and pepper.
Pour cheese into large serving dish. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that guests can add whatever toppings they want to their chili.
First published: 1996-01-27 last updated: 2014-11-24
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