White Lightning Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 cups dried navy beans
3 (14-oz) cans chicken broth
1/4 stick butter
1 cup water
1 onion, chopped
1 clove garlic, minced
3 cups chopped, cooked chicken
1/4 cup chopped jalapeno peppers (seeded if you want to reduce the heat)
1/2 tsp sweet basil
1/2 tsp white pepper
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1/8 tsp ground cloves
6 (8-inch) flour tortillas
Grated Monterey Jack cheese
Salsa (optional)
Instructions:
Sort and wash beans. Place in a Dutch oven and cover with water 2 inches above the beans. Soak overnight.
Drain beans and add broth, water, butter, onion, and garlic. Bring to a boil. Reduce heat and cover. Simmer 2 1/2 hours, stirring occasionally. With potato masher, mash beans several times so that about half of the beans are mashed. Add chicken, jalapeno peppers, basil, white pepper, cumin, oregano, cayenne pepper, and cloves. Bring to a boil. Reduce heat and cover. Simmer another 30 minutes. With kitchen shears, make 4 cuts in each tortilla toward center, but not through center. Line serving bowls with tortillas, overlapping cut edges. Spoon in chili and top with cheese or salsa.
From Southwest Ole!