Mount Rainier Chili

Adapted from Simply Classic Serves 12-14

1# Great Northern white beans, rinsed and picked over
2# boneless chicken breasts
1 Tbls olive oil
2 C chopped onions
4+ garlic cloves, minced
2 4-oz cans chopped mild green chiles
2 tsp ground cumin
1 ½ dried oregano
¼ tsp ground cloves
¼ tsp cayenne
8 cups chicken stock
1 12 oz can beer
3 C Monterey Jack cheese, shredded
Sour cream
Salsa
Fresh cilantro leaves, chopped

Soak beans overnight.
Bake chicken breasts with a little olive oil, salt, pepper, dried Italian dried spices and the juice of 1 small lemon. I add the zest as well. Cook until tender. Cool then dice into cubes.

Drain beans. Heat oil in pot. Add onions, cook until tender, 10 minutes. Add garlic, green chiles, cumin, oregano, cloves and cayenne. Sauté for 2 minutes. Add beans and beer, and stock. Bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3-4 hours. Add additional water if necessary. (Can be prepared 1 day ahead.) Add chicken. (You can add Monterey Cheese at this point also, which I didn’t do but is excellent.). Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.