Winter is a great time to make some chili. It is like a milder, calmer cousin to Texas beef chili. Add extra chili peppers for more heat if you like! Keeps well and freezes well.
- 2 (15-ounce) cans white beans
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 clove garlic, minced (about 1 teaspoon)
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 (4-ounce) cans chopped green chilies
- 1 1/2 teaspoons dried oregano
- 1 jalapeño or serrano pepper, finely chopped, optional
- 2 pounds boneless, skinless chicken thighs (can use breast meat, but thighs will work better), trimmed of excess fat and diced into 1/2- to 3/4-inch pieces
- 3 cups chicken stock
- 1 1/2 cups grated Monterey Jack cheese, optional
- In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.
- Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.
- Add the drained beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.
- Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. Be sure to serve those in braces the flour tortillas rather than the chips!