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 We love southern
cookin and this recipe courtesy Paula Deen was featured on a winters day
show, a good chili day and a good chili recipe make good company.
INGREDIENTS:
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chilies (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
DIRECTIONS:
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high
heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and
chilies and sauté for 5 minutes. Add chili mixture to pot with beans. Add
chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and
cilantro. Lower heat to medium and cook, stirring occasionally, for
approximately 1 1/2 hours. Serve with cornbread, if desired.
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