Award-Winning Chili 

1/2 lb dry great northern beans cooked 
2 lb boneless skinless chicken breasts 
cold water 
1 tblsp olive oil 
2 med onions peeled and chopped 
4 med cloves garlic peeled and minced 
2 x 4-ounce cans chopped green chilies 
2 tsp ground cumin 
1/4 tsp cayenne pepper 
4 cup chicken stock or broth 
1 tsp salt about 
20 oz Monterey jack cheese grated 

sour cream can be light 

chopped jalapeno chilies can be canned 

1. Prepare the beans according to package directions. Drain and set aside. 
2. Put the chicken breasts into a large pan and cover with cold water. Bring to 
a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove 
chicken from the liquid. 
3. In a large pot, heat olive oil over medium heat. Add onions, cook until 
translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté 2 to 3 minutes. 
4. Shred chicken by hand and combine with the beans, stock and 12 ounces 
grated cheese. Simmer 15 to 30 minutes. 
5. Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a 
side of sour cream and chopped jalapeno chilies.

posted to FoodDownUnder.com

http://fooddownunder.com/cgi-bin/recipe.cgi?r=11952