White chili #3

1 servings

Quantity Ingredient
2 pounds Navy beans dry
6 cups Heavy cream
6 cups Chicken stock
2 ounces (1/4 cup) peanut oil
2 cups Diced celery
2 cups Diced onion
2 cups Diced bell pepper
1 cup Diced jalapeno pepper
2 teaspoons Garlic puree
3 tablespoons Cumin
3 tablespoons Chili powder
2½ tablespoon Salt
2½ tablespoon Pepper
2 tablespoons Diced chicken
4 tablespoons Tabasco sauce

Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and Tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2½ gallons but recipe can be cut.

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