Old Ebbitt Grill's White Bean Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: OLD EBBITT GRILL'S WHITE BEAN CHILI
Categories: Chicken, Tex-mex
Yield: 6 servings

FOR THE BEANS:
1 lb White navy beans
1 sm Red bell pepper -- diced
1 sm Green bell pepper -- diced
1 md Spanish onion -- diced
2 tb Olive oil
7 c Chicken stock
2 Cloves garlic -- diced
2 ts Cumin -- or to taste
3 ts Chili powder -- or to taste
3 Plum tomatoes -- chopped
Salt and pepper to taste
FOR THE CHICKEN:
3 Whole bone-in chicken
Breast
(14 to 16 ounces)
2 tb Olive oil
1 ts Chili powder
1 ts Cumin
1 tb Diced garlic
2 tb Chopped fresh cilantro
TO SERVE:
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish

For the beans: Soak beans overnight in water to cover.
Drain. Over low heat, stir peppers and onion in olive
oil for one minute. Add beans and saute over medium
heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered,
until beans are soft, about 1 1/2 hours, adding more
broth as necessary. Stir in tomatoes about 20 minutes
before beans are done and season to taste with salt
and pepper. To Roast the chicken: Crack the breast
bones to flatten. Rub breasts with oil and season with
remaining ingredients. Then roast in a preheated 350
degree oven about 30 minutes, being sure not to
overcook. Cool slightly and remove meat form bones.
(If boneless breasts are used, grilling is preferable
since they would dry out quickly if roasted.) To
Serve: Place a generous portion of beans in large,
flat soup bowl. Slice chicken thinly, keeping skin on
(skin may be removed, but some of the seasoning will
be lost) and place on top of the beans. Garnish with
salsa, sour cream, cilantro, and a warm quesadilla.
*Make quesadillas by tipping a soft flour tortilla
with about 1/4 cup grated cheddar cheese, 2 T sour
cream, and hot peppers to taste. Fold each into
quarters and warm through in a 350F oven. This recipe
was touted by Barbra Streisand during her visit
Inauguration week. Aretha Frankin also took 3 qts home
to Detroit. (The Wash Post 2/3/93) Pam Coombes RNCM95A
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 02/04 1:57
PM TO: PAM COOMBES (RNCM95A) FROM: LISA CRAWLEY
(TSPN00B) SUBJECT: R-MM

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