MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: White Chilli   
    Categories: Chilli, Beans, Poultry, Chilies, Stews   
         Yield: 6 Servings   
      
   MMMMM---------------------------BEANS--------------------------------   
         1 lb Great Northern or navy   
              - beans   
         8 c  Water   
       1/2 c  Chopped onion   
         2 cl Garlic; minced   
              Fresh ground black pepper   
         1 ts Salt   
      
   MMMMM---------------------------CHILLI--------------------------------   
        12 oz Can of beer, not dark   
         2 c  Diced onion   
     1 1/2 tb Minced garlic   
         1 c  Diced red bell pepper   
         2    Jalapeno chilies; seeded,   
              - diced   
         4    New Mexican green chilies;   
              - charred, peeled, seeded,   
              - in 1/2" dice   
         1 tb Dried oregano   
         1 tb Crushed cumin seeds   
     1 1/4 lb Skinned; boned chicken   
              - breasts   
    14 1/2 oz Can chicken broth   
         2 tb Ground New Mexican red   
              - chile   
         1 lb Tomatillos; husks removed by   
              - soaking   
         1 c  Minced cilantro   
         1 tb Rice vinegar   
         1 ts Salt + more to taste   
         2 c  Grated sharp white cheddar   
              - cheese   
              Cilantro leaves; garnish   
      
     This chilli is one of our favorite recipes from Jacqueline   
     Higuera McMahan, a Chronicle contributor whose family   
     lived on one of the last Spanish land grant ranchos in   
     California. This recipe gets its unique flavor from an   
     artful combination of chilies: roasted Anaheims, fresh   
     jalapenos, sweet red bells and dried red New Mexico   
     peppers.   
      
     Preheat a gas grill or build a charcoal or wood fire.   
      
     To prepare the beans: Pick beans over for debris, then   
     place in a sieve and rinse well. Transfer to a large pot.   
     Add the water, onion, garlic and some black pepper. Simmer   
     for 2 to 3 hours, until tender. Add the salt during the   
     last 30 minutes of cooking.   
      
     To prepare the chilli: While the beans are cooking, pour   
     the beer into a 4-quart pot. Add the onion, garlic, bell   
     pepper, jalapenos, green chilies, oregano and cumin.   
     Simmer for 10 minutes.   
      
     Cut the chicken into strips, then dice. Add to the chilli   
     along with the chicken broth. Sprinkle the red chile over   
     the top and simmer for 15 minutes.   
      
     Combine the tomatillos, cilantro, vinegar and salt in a   
     food processor and process to a salsa consistency. Stir   
     into the chilli. Add the drained cooked beans and simmer   
     for 20 minutes. Season to taste with salt.   
      
     Ladle a generous cup of chilli into each serving bowl.   
     Sprinkle 1/3 cup grated cheese on top of each bowl. If   
     desired, run under the broiler until the cheese is golden.   
     Garnish with cilantro leaves.   
      
     Serves 6   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 22 October 2009   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Money is a powerful aphrodisiac. But, flowers work almost as well. - RAH   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)