Week 15 - 2nd Runner Up

We were having a fundraising chili cook-off at work and, even though I was playing hooky from work that day, I couldn't pass up the opportunity to throw in an untested chili recipe and see if I could be the rookie of the season.

Tragically, though, my big chili dream didn't have a happy ending. My boss won (2 years running) and rumor has it I came in 3rd. At least I'm a winner for trying, right mom?

I didn't follow this recipe precisely - I needed it done by 10 in the morning so rather than get up at 6 to prepare it, Debbie convinced me I could use the crockpot if I just boiled the beans a bit before hand. This appears to be true.

This is a nice, light chili with a surprising kick. It's not a traditional thick chili, but it's a fun out-of-the-ordinary chili with an enjoyable overall flavor.

WHITE BEAN CHILI

Source: pauladeen.com

1 lb. dried navy beans - 5 C. chicken stock - 4 T. butter - 1 T. minced garlic - 3/4 C. diced onion - 1 1/2 C. green chiles (fresh or canned) - 1 lb. boneless skinless chicken breast, finely chopped - 1 T. ground cumin - 1 T. dried oregano - 1-2 tsp. ground black pepper - 1/2 tsp. white pepper - red pepper flakes, to taste - 1/2 bunch cilantro, chopped

Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion and chiles for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.