Tweezer's white chili #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large White Beans |
| 6 | cups | Chicken Broth |
| 1 | pounds | Turkey Ham |
| 2 | teaspoons | Wright's or Colgin smoke |
| ;grilled, taste, BBQ | ||
| 2 | eaches | Cloves Garlic, minced |
| 2 | eaches | Medium Onions, chopped |
| 1 | tablespoon | Olive Oil |
| 1 | each | 4 oz. medium chilis, chooped |
| 2 | eaches | Habanero's |
| 1 | tablespoon | Cumin |
| 1½ | teaspoon | Oregano |
| ¼ | teaspoon | Ground Cloves |
| 1 | teaspoon | Cayenne Pepper |
| 1 | teaspoon | Chili Powder (or more) |
| 3 | cups | Monterey Jack |
| Salsa | ||
| Sour Cream | ||
Directions
Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more) adding more broth if it's necessary.
In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings and mix thoroughly. Add the bean mixture.
Simmer 1 hour or until it's just the way you like it.
Salsa: You can use store-bought chunky Mexican tomato or make you own with your own peeled tomatoes, green chiles, onion, garlic, green onion, and fresh cilantro.
Submitted By KEN KUBOS On 07-22-95