Chicken Chili - cooking recipe

Ingredients

2 (3 1/4 to 3 1/2 lb.) chickens
8 c. water
3 large or 5 medium size onions, chopped (about 2 1/2 c.)
2 jalapeno peppers, seeded and diced
4 cloves garlic, chopped
1/4 c. unsifted all-purpose flour
1 1/2 tsp. ground white pepper
1 1/2 tsp. ground cumin
1 (4 oz.) can diced green chilies, drained
2 (19 oz.) cans white kidney beans (cannellini), drained and rinsed (4 c.)
2 Tbsp. vegetable oil
1 tsp. salt

Preparation

In 8-quart saucepot, cook cut-up chicken in water until done, approximately 40 minutes, stirring several times.
Transfer chickens to a bowl to cool.
Skim fat off broth and discard. Reserve 3 cups broth.
(Cool and freeze leftover broth for soup or other recipes.)