Ingredients
1 lb (2-1/4 cups) dried large white beans or 3 cans (15 oz each) white beans
2 large onions, chopped
2 tsp minced garlic
2 celery stalks, chopped
1 tbsp New Mexico chile powder
1-1/2 tsp ground cumin
1-1/2 tsp dried oregano
1 tsp red pepper flakes
1 (7oz) can chopped green chiles, drained
6 to 8 cups chicken stock or water
1-1/2 lbs coarsely ground chicken
1/2 tsp salt
Black pepper to taste
Toppings:
Shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped green or white onions
Finely minced jalapeño chiles
Preparation
If using dried beans, pick over the beans, then place in a colander and rinse well. Place the beans in a large saucepan, add water to cover by 1 inch, bring to a boil, and boil for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain. If using canned beans, drain, rinse, drain again, place in a large saucepan, and proceed with recipe.
Add the onions, garlic, celery, chile powder, cumin, oregano, whole anchos or red pepper flakes, and enough stock or water to cover the beans. Bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the beans begin to soften, about 1 hour.
Meanwhile, in a skillet, sauté the chicken over high heat, sprinkling with the salt and pepper, until no longer pink, 5 to 7 minutes.
When the beans have cooked about 1 hour (or 30 minutes, if using canned), add the sautéed chicken to the chili pot and simmer until the chicken and beans are done, about 20 minutes longer.
Set out the garnishes in separate bowls. Ladle the chili into warm bowls and let the diners add the garnishes to taste.
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