White Lightning Texas Chili - cooking recipe

Ingredients

1 lb. dried navy beans
4 (14 1/2 oz.) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. white pepper
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1 tsp. salt
1/2 tsp. ground cloves (optional)
5 c. cooked chicken, chopped
2 (4 oz.) cans chopped green chilies
1 c. water
1 jalapeno pepper, seeded and chopped
8 flour tortillas
shredded Monterey Jack cheese
commercial salsa
sour cream

Preparation

Sort and wash beans.
Place in large Dutch oven.
Cover with water 2 inches above beans.
Soak 8 hours, drain and return to Dutch oven.
Add 3 cans chicken broth and next 7 ingredients. Bring to a boil.
Reduce heat and simmer, covered, 2 hours or until tender, stirring occasionally.
Add remaining can of broth, chicken and next 3 ingredients.
Cover and simmer 1 hour, stirring occasionally.
Top servings with cheese, salsa and sour cream. Serve with warm tortillas.
Yield:
12 cups.