Neiman Marcus Chili Blanco

* Exported from MasterCook *

Neiman Marcus Chili Blanco

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dried great northen beans
2 pounds Chicken breast
1 tablespoon Olive oil
2 Medium onions -- chopped
4 Garlic cloves -- chopped
2 cans Mild green chilies 4 oz
2 teaspoons Ground cumin
1 1/2 teaspoons Dried oregano -- crumbled
1/4 teaspoon Cayenne pepper
6 cups Chicken broth
3 cups Montery Jack cheese -- grated
Sour Cream
Salsa
Fresh cilantro -- chopped

Rinse and pick over beans; place in heavy large pot.
Add enough cold water to cover by at least 3 inches; soak overnight.

Place chicken in large heavy saucepan. If time permits add cut up onions,
celery, carrots, salt and pepper for flavor. Add cold water to cover and bring
to simmer. Cook until just tender, about 15 minutes.
Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in soame pot over medium heat.
Add onions and saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and
stock and bring to a boil. Reduce heat and simmer until beans are verry tender,
stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day
ahead. Cover and refrigerate.

Bring chili bean mixture to simmer before continuing with recipe. Add chicken
and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt
and pepper.

Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and
cilanro in small bowls around the tureen so that gust can add whatever
toppings they want to there chili. makes 8 servings.

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