all that embodies the FALL
leaf changing
dogs in Boligee
photo courtesy of Troupe Brewer
attack of the pumpkin man
Alabama football
turkey eating
and.....
Ghost Chili
1 lb large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 4-oz cans chopped green chilies
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
½ teaspoon chili powder
4 cups diced cooked chicken breasts (or more)
3 cups grated Monterrey Jack cheese
Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. Serves 8-10.
Great to serve for Halloween!