Ghost Chili

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!