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Name: Chili Blanco Especial
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Ground cloves; 1 tb Dried Oregano; 1 3/4 c Chicken broth; 1 ts Salt; 5 c Chicken breast -- cooked; 1 tb Diced jalapeno pepper --; 1 tb Ground white pepper; 20 ml Garlic -- -minced; 8 Flour tortillas; 5 1/4 c Chicken broth; 7 oz Can green chiles -- diced; (opt); 1 lg White onion -- -chopped; Diced; 1 tb Ground cumin; 1 lb Dry White Northern beans

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INGREDIENTS

1/2 ts Ground cloves
1 tb Dried Oregano
1 3/4 c Chicken broth
1 ts Salt
5 c Chicken breast -- cooked
1 tb Diced jalapeno pepper --
1 tb Ground white pepper
20 ml Garlic -- -minced
8 Flour tortillas
5 1/4 c Chicken broth
7 oz Can green chiles -- diced
(opt)
1 lg White onion -- -chopped
Diced
1 tb Ground cumin
1 lb Dry White Northern beans

Servings

INSTRUCTIONS

CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa sour cream (I use the nonfat kind and its great!) diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chiles, diced chicken and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Flavors are enhanced when this chili is made 1 day ahead. (I make it and freeze it--then shift it to the fridge the day before I want to use it ) NOTE: A pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the beans by bringing them to a boil, then setting them off the heat and letting them sit for an hour. Drain and proceed as if youd soaked overnight. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chili Blanco Especial

1/2 ts Ground cloves
1 tb Dried Oregano
1 3/4 c Chicken broth
1 ts Salt
5 c Chicken breast -- cooked
1 tb Diced jalapeno pepper --
1 tb Ground white pepper
20 ml Garlic -- -minced
8 Flour tortillas
5 1/4 c Chicken broth
7 oz Can green chiles -- diced
 (opt)
1 lg White onion -- -chopped
 Diced
1 tb Ground cumin
1 lb Dry White Northern beans

CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa  sour cream (I use the nonfat kind and its great!) diced avocado  Soak  beans in water to cover for 24 hours; drain. In crock pot or large kettle,  combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt,  oregano, cumin and cloves. Simmer covered for at least 5 hours until beans  are tender, stirring occasionally. Stir in green chiles, diced chicken and  1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer  for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili  and serve with all condiments for a very special chili. Flavors are  enhanced when this chili is made 1 day ahead. (I make it and freeze  it--then shift it to the fridge the day before I want to use it ) NOTE: A  pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the  beans by bringing them to a boil, then setting them off the heat and  letting them sit for an hour. Drain and proceed as if youd soaked  overnight.    Recipe By     :    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (583g)
Recipe Makes: 8 Servings

Calories: 1022
Calories from Fat: 218 (21%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 4.9g
Cholesterol 0mg		0 %
Sodium 2697.7mg		93 %
Potassium 832mg		22 %
Total Carbohydrate 168.9g		50 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 156g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1022

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