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Title: White Lightning Texas Chili
Categories: Chili Ethnic
Yield: 6 Servings
| 1 | lb | Dried navy beans |
| 4 | cn | (14 1/2 oz) chicken broth) |
| 1 | lg | Onion (chopped) |
| 2 | Cloves garlic (minced) | |
| 1 | tb | Ground white pepper |
| 1 | tb | Dried oregano |
| 1 | tb | Ground cummin |
| 1 | ts | Salt |
| 1/2 | ts | Ground cloves |
| 5 | c | Cooked chicken (chopped) |
| 2 | cn | (4 oz) green chiles chopped |
| 1 | c | Water |
| 1 | Jalapeno pepper seeded & chop | |
| 8 | (8 in) flour tortillas | |
| 1 | pk | Monterey jack (shredded) |
| 1 | pk | Commercial salsa |
| 1 | c | Sour cream |
Sort and wash beans; place in a Dutch oven. Cover with water 2 in. above beans. Soak 8 hrs; drain beans, and return to Dutch oven. Add 3 cans of chicken broth and next 7 ingredients; bring to a boil. Reduce heat and simmer, covered, 2 hrs. or until tender, stirring occasionally. Add remaining can of chicken broth, chicken, and next 3 ingredients. cover and simmer 1 hour, stirring occasionally.
With kitchen shears, make 4 cuts in each tortilla toward, but not through center. Line serving bowls with tortillas, overlapping cut edges. Spoon in chili, and top with cheese, salsa, and sour cream.
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