White Lightning Texas Chili - cooking recipe

Ingredients

1 lb. dried navy beans
4 (14 1/2 oz.) cans chicken broth
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. ground white pepper
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1/2 tsp. ground cloves
2 (4 oz.) cans chopped green chiles (undrained)
1 c. water
1 tsp. salt
1 jalapeno pepper, seeded and chopped
shredded Monterey Jack cheese
salsa (your favorite)

Preparation

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak 8 hours.
Drain beans, return to pan.
Add 3 cans chicken broth, chopped onion and next 5 ingredients.
Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender.
Add remaining can of chicken broth, chicken and next 4 ingredients.
Bring to a boil; cover, reduce heat and simmer for 1 hour, stirring occasionally.
Serve with remaining ingredients.