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Sharons White Chili

MyCookbook Recipe Database
MyCookbook Member: sharonl
Recipe Category: Casseroles
Recipe Preparation Level: moderate
    1 tablespoon veg oil
    2 medium onions chooped
    2 garlic cloves minced
    2 cans (four ounces each) chopped green chilis
    I TABLESPOON GROUND CUMIN
    1 1/2 TEASPOONS DRIED OREGANO LEAVES CRUMBLED
    1/4 TEASPOON GROUND CLOVES
    1/4 TEASPOON CAYENNE PEPPER
    4 TO 6 CUPS CHICKEN STOCK OR BROTH
    4 CUPS DICED COOKED CHICKEN
    3 CANS16 OUNCES EACH) LARGE WHITE BEANS LIKE CANNELLINI
    SALT AND PEPPER TO TASTE
    GRATED MONTEREY JACK OR CHEDDAR CHEESE, SALSA & SOUR CREAM FOR GARNISH (OPTIONAL)

    HEAT OIL IN A LARGE SAUCEPAN OVER MED HIGH HEAT. ADD THE ONIONS AND GARLIC AND COOK FOR ABOUT 5 MINUTES OR UNTIL THE VEGETABLES ARE SOFTENED SLIGHTLY. ADD THE CHILIS, CUMIN,OREGANO, CLOVES,AND CAYENNE PEPPER AND COOK FOR ABOUT 1 MINUTE LONGER. ADD FOUR CUPS OF CHICKEN STOCK, THE BEANS AND THE CHICKEN AND COOK OVER LOW HEAT FOR ABOUT 1 HOUR, ADDING STOCK IF NEEDED.
    IF USING CANNED BEANS OR PRE-COOKED CHICKEN, ADD THE BEANS AND CHICKEN AFTER ABOUT 40 MINUTES AND COOK 20 MINUTES TO BLEND FLAVORS
    sEASON WITH SALT AND PEPPER. SERVE WITH GRATED CHEESE, SALSA, AND SOUR CREAM, IF DESIRED.

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