MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Chilli
 Categories: Chilli, Beans, Poultry, Chilies, Stews
      Yield: 6 Servings

MMMMM---------------------------BEANS--------------------------------
      1 lb Great Northern or navy
           - beans
      8 c  Water
    1/2 c  Chopped onion
      2 cl Garlic; minced
           Fresh ground black pepper
      1 ts Salt

MMMMM---------------------------CHILLI--------------------------------
     12 oz Can of beer, not dark
      2 c  Diced onion
  1 1/2 tb Minced garlic
      1 c  Diced red bell pepper
      2    Jalapeno chilies; seeded,
           - diced
      4    New Mexican green chilies;
           - charred, peeled, seeded,
           - in 1/2" dice
      1 tb Dried oregano
      1 tb Crushed cumin seeds
  1 1/4 lb Skinned; boned chicken
           - breasts
 14 1/2 oz Can chicken broth
      2 tb Ground New Mexican red
           - chile
      1 lb Tomatillos; husks removed by
           - soaking
      1 c  Minced cilantro
      1 tb Rice vinegar
      1 ts Salt + more to taste
      2 c  Grated sharp white cheddar
           - cheese
           Cilantro leaves; garnish

  This chilli is one of our favorite recipes from Jacqueline
  Higuera McMahan, a Chronicle contributor whose family
  lived on one of the last Spanish land grant ranchos in
  California. This recipe gets its unique flavor from an
  artful combination of chilies: roasted Anaheims, fresh
  jalapenos, sweet red bells and dried red New Mexico
  peppers.

  Preheat a gas grill or build a charcoal or wood fire.

  To prepare the beans: Pick beans over for debris, then
  place in a sieve and rinse well. Transfer to a large pot.
  Add the water, onion, garlic and some black pepper. Simmer
  for 2 to 3 hours, until tender. Add the salt during the
  last 30 minutes of cooking.

  To prepare the chilli: While the beans are cooking, pour
  the beer into a 4-quart pot. Add the onion, garlic, bell
  pepper, jalapenos, green chilies, oregano and cumin.
  Simmer for 10 minutes.

  Cut the chicken into strips, then dice. Add to the chilli
  along with the chicken broth. Sprinkle the red chile over
  the top and simmer for 15 minutes.

  Combine the tomatillos, cilantro, vinegar and salt in a
  food processor and process to a salsa consistency. Stir
  into the chilli. Add the drained cooked beans and simmer
  for 20 minutes. Season to taste with salt.

  Ladle a generous cup of chilli into each serving bowl.
  Sprinkle 1/3 cup grated cheese on top of each bowl. If
  desired, run under the broiler until the cheese is golden.
  Garnish with cilantro leaves.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 22 October 2009

  Uncle Dirty Dave's Archives

MMMMM

... Money is a powerful aphrodisiac. But, flowers work almost as well. - RAH

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)