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!