Mount Rainier Chili
- Yield: 12 to 14 servings
- 1pound Great Northern white beans, rinsed and picked over
- 2pounds boneless chicken breasts
- 1tablespoon vegetable oil
- 2cups onion, chopped
- 4medium garlic cloves, minced
- 2-- (4-ounce)cans chopped mild green chiles
- 2teaspoons ground cumin
- 1 1/2teaspoons dried oregano, crumbled
- 1/4teaspoon ground cloves
- 1/4teaspoon cayenne
- 8cups chicken stock
- 1-- (12-ounce) can beer
- 3cups Monterey Jack cheese, shredded and divided
- -- sour cream
- -- salsa
- -- fresh cilantro leaves, chopped
- 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. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese and sour cream, salsa and cilantro leaves to sprinkle on top.
Recipe reprinted with permission from The Junior League of Seattle’s Simply Classic (The Junior League of Seattle, Washington, Inc., 2002).