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Eneiman's Texas White Chili

Yield: 4 Servings

1 lb white beans,dried
1 1/2 qt chicken stock
1 1/2 md onions,chopped
2 garlic cloves,chopped
1 t salt
1 T vegetable oil
4 oz green chiles,diced
2 t cumin,Ground
2 t dried oregano,crushed
2 t coriander,Ground
1 pn cloves,Ground
1 pn cayenne
4 boneless skinless chicken br
1/2 c monterey jack cheese,grated
4 green onions,thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2
minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.

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