Clove (Source DiscountPosterSale.Com - click on image for their page)

Barb’s one of my “soup testers” and decided to resouprocate after receiving her sample of my Super Bowl 45 Chili.

Hers is a totally different animal, but a wonderful dish, and easy to prepare. I never would have thought to use cumin, cloves, and oregano together, but the result is a definite winner.

Thanks Barb!

White Chili

Barb says: Over the past 18 years I have only once actually found and used a Poblano chili in this recipe. My common substitutions: more green chilis; OR about a quarter of a fresh jalapeno chili, chopped fine; OR more hot sauce; OR use part of an Anaheim pepper; OR ignore the ingredient altogether. 😉

• 5-6 cups canned white beans with liquid (4 cans)
• 1-2 cups chicken broth (1 can)
• 1 T. minced garlic (4 cloves)
• 2 cups chopped onions (1 med-lg onion)
• 1 T. olive oil
• 4 oz. can chopped green chilies
• 1 Poblano chili seeded and chopped
• 2 tsp. ground cumin
• 2 tsp. ground oregano (I use dried oregano, rub it in my hands until “ground”)
• ¼ tsp. ground cloves
• ¼ tsp. cayenne pepper
• Dash hot pepper sauce
• 4 cups skinless chicken breast meat, poached and cubed (1 pkg. boneless breasts)
• Shredded sharp cheddar

Poach chicken breasts, dice or chop.

In a large casserole or Dutch oven, combine the drained beans with the chicken broth. In a small saucepan, sauté the garlic and onions in the oil until translucent and soft. Add the chilies and seasonings and mix thoroughly. Add the onion–chili mixture to the beans. Add the chicken and cook over low heat for about 5 minutes or until the chicken is heated through. Add more broth if needed and heat through. Add hot pepper sauce to taste and serve with shredded cheese.