Chicken, Healthy Foods, Nutrition, recipes

Mount Rainier Chili

Mount Rainier Chili

(From the book SIMPLY CLASSIC – The Junior League of Seattle – Page 47)


  • 1 pound of Great Northern white beans, rinsed and picked over
  • 2 pounds boneless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 cups onion, chopped
  • 4 medium garlic cloves, minced
  • 2 4-ounce cans chopped mild green chiles
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne
  • 8 cups chicken stock
  • 1 12-ounce can beer
  • 3 cups Monterey Jack cheese, shredded and divided
  • Optional toppings: sour cream, salsa, fresh cilantro


  • Place beans in a large, heavy pot.  Add enough cold water to cover by at least 3 inches.  Cover and soak overnight.
  • Place chicken in a large, heavy saucepan.  Add cold water to cover and bring to a simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove skin and cut chicken into cubes.
  • Drain beans into large colander.  Heat oil in same pot.  Add onions and saute over medium-low heat until translucent, about 10 minutes.  Stir in garlic, green chiles, cumin, oregano, cloves and cayenne.  Saute 2 minutes.  Add beans and stock.  Bring to a boil.  Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours.  Add additional water if necessary.  Add chicken, beer and 1 cup of cheese.  Stir until cheese melts.  Ladle chili into bowls.  Serve with remaining cheese, sour cream, salsa and cilantro.  YUM!

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