Grated sharp white cheddar cheese and sour cream for garnish.
Instructions
Beans- Rinse beans well and pick out any bad stuff. Transfer to a large pot. Add the water, 1/2c. onion, 2 cloves garlic and some black pepper and simmer for 2-3 hours, until tender. Add about 1t. salt during the last 30 min.
While beans are cooking, pour beer into a 4-quart pot. Add the rest of onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 min.
Dice chicken into 1/2 inch chunks and add to the chili along with the broth. Sprinkle the red chile over the top and simmer for 15 min.
Combine tomatillos, cilantro, vinegar and salt in a food processor and blend to salsa consistency. Stir into the chili.
Add the drained, cooked beans and simmer another 20 min. Season with salt to taste.
Spoon into bowls and garnish with cheese and sour cream.
Serving
Suggestions
Some of the peppers are hard to find, but worth it. Use dried if you can't find the fresh!
Originally Submitted
5/16/2010
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