WHITE BEAN CHILI

WHITE BEAN CHILI
(Paula Deen)
　
1 lb. dried navy beans 5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
¾ cup died onion
1-1/2 cups chopped green chilies (fresh or canned)
1 lb. boneless, skinless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
\1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
　
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chilies and sauté for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1-1/2 hours.
　
Yield: 10 to 15 servings.