Neiman Marcus Chili Blanco
1 lb Dried great northern beans
2 lb Chicken breast
1 tbsp Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 can Mild green chilies 4 oz
2 tsp Ground cumin
1 1/2 tsp Dried oregano, crumbled
1/4 tsp Cayenne pepper
6 cup Chicken broth
3 cup Montery Jack cheese, grated
Fresh cilantro, chopped
Rinse and pick over beans; place in heavy large pot. Add enough cold water to
cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up onions,
celery, carrots, salt and pepper for flavor. Add cold water to cover and bring
to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove
skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium heat. Add onions and saute until
translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano,
cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil.
Reduce heat and simmer until beans are very tender,stirring occasionally, about
2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add chicken
and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt
Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and
cilantro in small bowls around the tureen so that gust can add whatever toppings
they want to there chili.
Makes 8 servings.