Beans

• 1 pound White Beans (preferably the small ones)
• 8 cups water
• 1/2 cup chopped onion (sweet)
• 2 - 4 cloves garlic, minced
• Pepper
• Salt to taste

Chili

• 12 ounces Tecate  Mexican Beer or Dos XX amber beer (my favorite)
• 2 cups diced onions (sweet)
• 1-1/2 T. minced garlic (in this recipe, I decided to roast the garlic in oven)
• 1/2 cup each diced orange and red bell pepper
• 2 jalapeņo chilies, seeded and diced
• 4 Anaheim or New Mexico green chilies, roasted, peeled and seeded
• 2 Serrano chilies, minced
• 1 T. fresh oregano and 1 T. dried oregano
• 1 T. crushed cumin seeds
• 1-1/4 pounds skinned, boned chicken breasts
• 1 can fat free chicken broth - 14-1/2 ounces
• 2 T. Ancho Chili Powder
• 1 pound tomatillos, husks removed by soaking or peeling off
• 1 cup minced fresh cilantro
• 1 T. rice vinegar
• 1 t. salt
• 2 cups fat free cheddar cheese, shredded (use the multi color one that is Mexican flavors) or else the Tofu Mexican Cheese slices (some people have dairy allergies- this tofu cheese is excellent) with the flavor of the Mexican Jack Cheese.
• Cilantro leaves for garnish

Directions

To make the beans: pick over the beans for debris, then place in a sieve and rinse well. Place in large pot. Add the water, onion, garlic cloves and a 4 whole black pepper corns. simmer for 2 to 3 hours, until the beans are tender. Add salt during the last 30 minutes of cooking.  (when beans are soaked, cooking time is less) as they should be checked periodically for the doneness).

To make the chili: While the beans are cooking, place the beer in a 4 quart pot. Add the onions, garlic, bell pepper, jalapenos, green chilies, oregano and cumin. Simmer for 8 minutes. Cut the chicken into strips, then dice. Add to the pot along with the chicken broth. Sprinkle in the ground chile and simmer for 15 minutes. Place the tomatillos, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency.

Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Taste for seasoning; add salt if needed.

Ladle into serving bowls. Sprinkle 1/3 cup of the cheese over each serving and broil until the cheese is golden. Option: Let cheese melt into the hot chile). Garnish with cilantro.

Serves 6

The author had a note: to make the spices enhance flavors is to toast them over medium high until they start to darken. She had a great idea here.