Recipe by evelyn/athens
This is the Winning Recipe for 1995 in the San Francisco Chronicle, by Jacqueline Higuera McMahan.
Top Review by Buster's friend
Used 1/2 a leftover roasted chicken & had to leave out the tomatillos (shopping oversight), otherwise made with pre-soaked frozen navy beans. Used the cockpot for 4 hours on high while cooking the beans on the stove. Put the beer with the vegies in the crockpot & let 'er rip, adding the leftover chicken, leftover chicken gelatin, some additional chicken base & chile (actually had Hot New Mexico ground red chile!) then adding the cilantro & rice vinegar at the end. Didn't need the additional salt b/c of the chicken base. OMG Outstanding. Wonderful new use for navy beans that is not the ham 'n bean soup standard! Thank you evelyn/athens for another great recipe!
- 1 lb dried navy beans or 1 lb dried great northern bean
- 8 cups water
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- fresh ground black pepper
- 1 teaspoon salt
- 1 (12 ounce) can beer, not dark
- 2 cups diced onions
- 1 1⁄2 tablespoons minced garlic
- 1 cup diced red bell pepper
- 2 jalapeno chiles, seeded and diced
- 4 anaheim chilies or 4 New Mexico green chilies, charred, peeled, seeded and cut into 1/2-inch dice
- 1 tablespoon dried oregano
- 1 tablespoon crushed cumin seed
- 1 1⁄4 lbs boneless skinless chicken breasts
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons ground New Mexico red chilies
- 1 lb tomatillo, husks removed by soaking
- 1 cup minced fresh cilantro
- 1 tablespoon rice vinegar
- 1 teaspoon salt (plus more to taste)
- 2 cups grated sharp white cheddar cheese
- cilantro leaf, for garnish
Directions See How It's Made
- To prepare the beans: Pick beans over for debris, then place in a sieve and rinse well. Transfer to a large pot. Add the water, onion, garlic and some black pepper. Simmer for 2 to 3 hours, until tender. Add the salt during the last 30 minutes of cooking.
- To prepare the chili: While the beans are cooking, pour the beer into a 4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 minutes.
- Cut the chicken into strips, then dice. Add to the chili along with the chicken broth. Sprinkle the red chile over the top and simmer for 15 minutes.
- Combine the tomatillos, cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Season to taste with salt.
- Ladle a generous cup of chili into each serving bowl. Sprinkle 1/3 cup grated cheese on top of each bowl. If desired, run under the broiler until the cheese is golden. Garnish with cilantro leaves.