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 tsp. salt
1/2 tsp. cloves
5 c. cooked chicken
2 (4 oz.) cans chopped green chilies
1 seeded and chopped jalapeno pepper
8 (8-inch) flour tortillas
salsa
sour cream
shredded Monterey Jack cheese

Preparation

Sort and wash beans.
Cover with water and soak overnight (or at least 8 hours).
Drain the beans and place in a large pot.
Add 3 cans of broth and the next 7 ingredients.
Bring this mixture to a boil, then reduce heat to a simmer and cover.
Simmer for 2 hours or until beans are tender.
Add the fourth can of broth, the chicken and the next 3 ingredients.
Cover and simmer for 1 hour. Layer the bottom of a large casserole dish with the tortillas. Cover with the chili.
Add the salsa, sour cream and cheese as desired.