This is a chili recipe I often use to enter chili-cook-off contests.  It’s a bit different than what you normally think of as chili, but it’s every bit a chili recipe.  It’s loaded with chiles, chili powder, cumin, and cilantro, and it’s surprisingly good for a chili with no tomatoes.  Imagine, a white chili that is spicy and robust, and goes great with beer or root beer or lemonade or tequila or whatever beverage you favor.  Try this.  You’ll love it.

Ingredients:
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 lb. boneless, skinless chicken breasts cut into bite-sized chunks
4 15.5-oz cans cannellini beans, rinsed and drained
28 oz. chicken or vegetable broth
1 4.5 oz. can chopped green chiles
1 teaspoon Kosher salt
2 teaspoons ground cumin
¾ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground white pepper
1/8 teaspoon ground cloves]
¼ teaspoon ground Cayenne pepper

Preparation:
1.    Sauté onions and garlic in oil in a large heavy pot over medium-high heat.  Add chicken and brown, 5 minutes.

2.    Add the remaining ingredients and cook on lowest temperature 4-6 hours.  Uncover and cook 1 hour longer, stirring occasionally.

This recipe is mildly spicy.  If you want to “kick it up a notch,” double the cumin, sub hot chili powder for regular chili powder, and double the green chiles.  And/or add Tabasco Green Jalapeno sauce to taste.

You’ve got to try this one.