We're having a white Christmas in Wichita this year, and this weather put me in the mood for a steaming spicy pot of white chili. I cooked this in the slow cooker day before yesterday and it made for a nice supper before we headed to church last night. I tell ya, slow cooking is the way to go when cooking dry beans. They just cook up perfectly on low in about 8 hours. I adapted this from a recipe Dave's had in his files for many years. It's best to make this a day before you're going to serve it. Cover and refrigerate 'til ready to reheat.White chili
4 15-ounce cans chicken broth
16-ounce package of dry navy beans
1 large onion, chopped
2 garlic cloves, minced
1/3 to 1/2 cup canned jalapeno peppers, chopped
2 teaspoons oregano
1-1/2 teaspoons cumin
1/4 teaspoon cayenne
4 boneless skinless chicken breasts, cut into 1-inch pieces (or leftover Christmas turkey)
2 tablespoons olive oil
Soak beans overnight according to package directions. In a heavy skillet, stir-fry chicken pieces in olive oil over medium high heat about 8 minutes, until evenly browned. (If using leftover chicken or turkey, you can skip this step.) Put meat into slow cooker with beans. Add remaining ingredients and stir things up. Make sure broth covers the beans completely. If it doesn't, add a bit of water or open another can of broth. Cook for 8-10 hours on low heat. Serve with grated Monterrey jack cheese and chopped cilantro. Add red pepper flakes if you prefer a little extra heat.
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