3 Tbsp olive oil
2 lb. chicken meat, shredded
1 medium chopped onion
1 cup chicken broth
2 diced jalapeno peppers (freeze before cutting to prevent injury)
1 pound dried white beans, cooked (or three 15 oz. cans)
1 Tbsp minced garlic
1 tsp ground cumin
1/2 tsp white pepper
Shredded Monterey Jack cheese
Chopped green onions
In a large stock pot, heat the olive oil and add the onions, garlic, cumin and peppers. Saute until unions are transparent. Add shredded chicken and stir in beans and as much broth as you desire (we like our chili to be rather thick). Simmer for about an hour, stirring occasionally and adjusting spices as needed. Set out cheese, green onions and sour cream for optional garnishment.
Serve with fresh bread.
Note: I like to cook the beans in the crock pot the day before. This couldn't be easier. Rinse the beans and pick out any stones or bad beans. Place in a crock pot and cover to just under an inch of the capacity of the pot. Cook on low 12 hours (overnight). Do not add any salt to the water, as this prevents the beans from softening. Drain after they are done cooking, and use as you would canned beans.
If the crock pot is your idea of freedom, as it is mine, pour the sauteed onion, garlic and jalepeno mixture into the crock pot and add the rest of the ingredients. Heat on low for 4 hours or high for 2 hours and serve.