Recipe: Award-Winning Chili (John Madden)

AWARD-WINNING CHILI

3 pounds (about 8 cups) cooked Great Northern beans*
2 pounds boneless, skinless chicken breasts
Cold water
1 tablespoon olive oil
2 medium onions, peeled and chopped
4 medium cloves garlic, peeled and minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4 cups chicken stock or broth
About 1 teaspoon salt
20 ounces Monterey Jack cheese, grated, divided use
FOR SERVING:
Sour cream (can be light)
Chopped jalapeno chilies (can be canned)

Prepare the beans according to package directions. Drain and set aside.

Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.

In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes.

Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.

TO SERVE:
Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.

*Start with 1 1/2 pounds dry beans.

Makes 8 to 10 servings
Source: John Madden's Ultimate Tailgating by John Madden with Peter Kaminsky