Awesome Texas White Lightning Chili
Yield
10 servingsPrep
25 minCook
3 hrsReady
11 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
navy beans, dried
|
|
4 | cans |
chicken broth
ready-to-serve |
* |
1 | large |
onions
chopped |
|
2 | cloves |
garlic
minced |
|
1 | tablespoon |
white pepper
|
|
1 | tablespoon |
oregano
|
|
1 | tablespoon |
cumin
|
|
1 | tablespoon |
salt
|
|
½ | tablespoon |
cloves
|
|
5 | cups |
chicken
chopped, cooked |
|
8 | ounces |
hot chili peppers
canned, |
|
1 | cup |
water
|
|
1 |
jalapeño pepper
seeded, chopped |
* | |
8 |
flour tortillas
|
* | |
monterey jack cheese
shredded |
* | ||
salsa
|
* | ||
sour cream
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
navy beans, dried
|
|
4 | cans |
chicken broth
ready-to-serve |
* |
1 | large |
onions
chopped |
|
2 | Garlic |
garlic
minced |
|
1 | Tb |
white pepper
|
|
1 | Tb |
oregano
|
|
1 | Tb |
cumin
|
|
15 | ml |
salt
|
|
7.5 | ml |
cloves
|
|
1.2 | l |
chicken
chopped, cooked |
|
231.2 | ml/g |
hot chili peppers
canned, |
|
237 | ml |
water
|
|
1 | Jalapeno |
jalapeño pepper
seeded, chopped |
* |
8 | each |
flour tortillas
|
* |
1 | x |
monterey jack cheese
shredded |
* |
1 | x |
salsa
|
* |
1 | x |
sour cream
|
* |
Directions
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.