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White Lightening Texas Chili

Yield Makes 11 cups
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.


  • 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
  • Salsa
  • Sour cream
  • Sliced green onions

How to Make It

  1. 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.

  2. 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.