White Lightening Texas Chili

Southern Living
Unheard of in this country until soldiers brought it back from Italy in WWII, oregano now lends its flavor to chili hailing from the Lone Star state.
Makes 11 cups


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1 pound dried navy beans
4 (14 1/2-ounce) cans ready-to-serve chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
2 1/2 tablespoons fresh oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 1/2-ounce) cans chopped green chiles, undrained
1 cup water
1 teaspoon salt
1 jalapeño pepper, seeded and chopped
Shredded Monterey Jack cheese
Sour cream
Sliced green onions


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. 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 1 hour, stirring occasionally. Serve with cheese, salsa, sour cream, and green onions.

Created date

February 2003