White Lightning Texas Chili

(from Diane Kennedy)

This recipe has brought Diane lots of fame not only from her hometown of Danville, but especially when her son, Patrick, attended Centre College, but here in Louisville as well. What you’ll love about this delicious chili is how she serves it. You’ll find further details near the end of the recipe. (Petite details like this make recipes that much more fun and festive.) Serve this at home or also as a tailgating option.

Ingredients:
1 pound dried navy beans
4 – 14 ½-ounce cans chicken broth
1 large onion, chopped (if you like onion!)
2 cloves garlic, minced
1 Tablespoon ground white pepper
1 Tablespoon dried oregano
1 Tablespoon ground cumin
1 teaspoon salt
½ teaspoon ground cloves
5 cups chopped cooked chicken
2 4-ounce cans chopped green chilies
1 cup water
1 jalapeno pepper, seeded and chopped
8 8-inch flour tortillas

Directions:

• Using a large, Dutch oven, sort and wash beans, covering with water about two inches above the beans.

• Soak for 8 hours. Drain beans and return to Dutch oven. Discard liquid.

• Add three cans of chicken broth and the next seven ingredients.

• Bring mixture to a boil.

• Reduce heat and simmer covered two hours, until beans are tender, stirring occasionally.

• Add remaining can of chicken broth, chicken, and next three ingredients.

• Cover and simmer one hour, stirring occasionally.

• With kitchen shears, make four cuts in each tortilla toward, but not through the center.

• Line each serving bowl with tortilla, overlapping the cut edges.

• Spoon in chili and top with cheese, salsa and sour cream.

Serves 8 (with some leftover) and can be made a day ahead, served from a crock pot for a crowd pleaser!