Chili Blanco Especial

Jim Vorheis 1 lb Dry White Northern Beans

5 1/4 c Chicken broth

2 Cloves garlic, minced

1 lg White onion, chopped

1 tb Ground white pepper

1 t Salt

1 tb Dried oregano

1 tb Ground cumin

1/2 ts Ground cloves

7 oz Can diced green chilies

5 c Diced cooked chicken breast

1 3/4 c Chicken broth

1 tb Diced jalapeno pepper

-(optional) 8 Flour tortillas

Condiments: Shredded Monterey Jack Sliced black olives Chunky salsa Sour cream Diced avocado

Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally.

Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis