Mount Rainier Chili
Source of Recipe
the web
List of Ingredients
1 lb. dry great northern beans
8 cups water
1 Tbsp. cooking oil
2 cups chopped onion
4 cloves garlic, minced
2 4-oz. cans chopped green chili peppers
2 tsp. ground cumin
1-1/2 tsp. dried oregano, crushed
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
8 cups chicken broth
2 lb. boneless, skinless chicken breasts, or 4 cups coarsely
chopped cooked chicken
1 12-oz. can beer
1 cup shredded Monterey Jack cheese or Monterey Jack cheese
with jalapeno peppers (4 oz.)
Dairy sour cream (optional)
Salsa (optional)
Snipped fresh cilantro (optional)
Shredded Monterey Jack cheese (optionalRecipe
Rinse beans. In a Dutch oven, combine beans and the
water. Bring to boiling; reduce heat. Simmer, uncovered, for
2 minutes. Remove from heat. Cover and let stand for 1
hour. (Or, place beans in the water in Dutch oven. Cover and
let soak in a cool place overnight.) Drain and rinse beans.
Set aside.
In the same Dutch oven, heat oil over medium heat; add
onion and cook for - 8 min or until tender. Stir in garlic,
chili peppers, cumin, oregano, cloves, and ground red pepper.
Cook and stir for 2 minutes more. Stir in beans and chicken
broth. Bring to boiling; reduce heat. Cover and simmer about
2 hours or until beans are very tender.
Meanwhile, if using chicken breasts, place them in a large
skillet or saucepan; add enough water to cover. Bring to
boiling; reduce heat. Cover and simmer for 15 to 20 minutes
or until chicken is tender and no longer pink. Drain; cool
slightly. Coarsely chop chicken.
Stir chopped chicken, beer, and the 1 cup cheese into
bean mixture; cook and stir until cheese is melted. Serve
with sour cream, salsa, cilantro, and additional cheese, if
desired. Makes 12 servings.
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