White Lightening Texas Chili

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.

Yield: Makes 11 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Lightening Texas Chili Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy