White Lightning Texas Chili

• 1 lb. dried navy beans
• 4 (14 1/2 oz.) cans chicken broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. ground white pepper
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1/2 tsp. ground cloves
• 2 (4 oz.) cans chopped green chiles (undrained)
• 1 c. water
• 1 tsp. salt
• 1 jalapeno pepper, seeded and chopped
• shredded Monterey Jack cheese
• salsa (your favorite)

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water 2 inches above beans; let soak 8 hours.
3. Drain beans, return to pan.
4. Add 3 cans chicken broth, chopped onion and next 5 ingredients.
5. Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender.
6. Add remaining can of chicken broth, chicken and next 4 ingredients.
7. Bring to a boil; cover, reduce heat and simmer for 1 hour, stirring occasionally.
8. Serve with remaining ingredients.

dried navy beans, chicken broth, onion, garlic, ground white pepper, oregano, ground cumin, ground cloves, green chiles, water, salt, pepper, cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031767 (may not work)