Mount Rainier Chili

Name: Mount Rainier Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12-14 serving(s)
Ingredients: 1 lb great northern while beans, rinsed and picked over; 2 lbs boneless chicken breasts; 1 tablespoon vegetable oil; 2 cups onions, chopped; 4 medium garlic cloves, minced; 2 (4 ounce) cans chopped mild green chilies; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano, crumbled; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 8 cups chicken stock; 1 (12 ounce) can beer; 3 cups monterey jack cheese, shredded and divided; sour cream; salsa; fresh cilantro leaves, chopped

Submitted by Judikins

"This recipe comes from the cookbook Simply Classic, The Junior League of Seattle which is a collection of tremendous recipes all under one cover. This is one I truly love and make often"

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photo by Liza at Food.com

Ready In:: 4hrs 20mins
Ingredients:: 16
Serves:: 12-14

ingredients

1 lb great northern while beans, rinsed and picked over
2 lbs boneless chicken breasts
1 tablespoon vegetable oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 ¹⁄₂ teaspoons dried oregano, crumbled
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon cayenne pepper
8 cups chicken stock
1 (12 ounce) can beer
3 cups monterey jack cheese, shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

directions

Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
Place chicken in a large, heavy saucepan and add cold water to cover. Bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
To quick-soak beans, add enough water to cover by 3 inches. Bring to boil, cover and remove from heat. Soak for 2 hours.

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Reviews

I LOVE THIS CHILI! My girlfriend has been making this for years and I finally made my own pot. I ADORE IT! I do love a meaty, dark chili and i know that is my hubby's fave, but for me, this lighter chicken chili is THE BEST!!! Thanks for posting!

Liza at Food.com

RECIPE SUBMITTED BY

Judikins

Tucson, Arizona

I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.

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