White Bean Chili

[Mayhaw Man]

White Bean Chili

In keeping with my total disdain and complete lack of regard for a "classic bowl of red" I am happy to post my mother's recipe for White Chili. This is known around our house as "Larry/Steve Chili", as Larry Slash Steve (don't ask, no one was ever sure which was right, I'm not sure his mama knew either, so we just called him both-at the same time--this is one of those confusing North Lousiana things that you folks making those cracks about us in the above posts will never understand ). Steve was my mother's carpenter on her lake house and pretty much stopped showing up at the end of the job unless he was promised, in advance, that she would provide this for lunch. Chili robbery, for sure. He finally finished, and oddly, left town. Dealing with my mother can be like that sometimes. I did the same thing a long time ago. Lovely woman, just make sure you finish what you start and get it done on time and as budget. Anyway, I digress.

This stuff may or may not be chili by your definition (or even my definition, for that matter) but it's really good. It also freezes really well and is a great thing to double or triple and freeze for those nights when you come home to a bunch of whining, hungry kids that look like starving birds in a nest waiting for their mama to bring them some chewed up worms. This chili is sure to make your children happier that chewed up worms would, so give it a try. You'll thank me. And Mama.

From The Cookbook

• 1 lb large white beans
  
• 6 c good chicken stock
  
• 2 cloves garlic
  
• 2 medium yellow onions
  
• 1 T oil
  
• 2 4 oz. cans chopped green chilis
  
• 2 tsp cumin
  
• 1-1/2 tsp ground cloves
  
• 1/2 tsp Cayenne
  
• 4 c cooked diced chicken thighs (make the stock with them, then eat them)
  
• 3 c Grated Monterey Jack Cheese
  

Condiments

• chopped white onions
  
• chopped green onions
  
• good shredded cheddar
  
• cumin
  

Combine soaked beans, onions, and broth and cook on low simmer for 3 hours (add more broth to keep beans covered if needed.

In a skillet, saute onions, garlic, green chilis and seasonings

Combine skillet contents with beans-add chicken-cook for another hour

Add tabasco and perk up seasonings

Serve with cheese on top and any of the following condiments (or all of them, if you feel sparky)

( RG1192 )