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Receta Chicken Chili, Three Bean

by Global Cookbook

Ingredientes

4 ounce dry great northern beans 4 ounce dry pink beans 4 ounce dry black beans 1 can crushed tomatoes (16 ounces) 1 x 14 ounce. can tomato sauce 1 x 14 ounce. can tomato puree 1 Tbsp. extra virgin olive oil 1 lb boneless skin less chicken breast -- cut in 1/2 inch cubes 3 med tomatoes -- minced 1 lrg onion -- minced 4 c. water or possibly chicken stock (4 to 6)

2 clv garlic chopped salt to taste 2 x jalapeno chilies seeded, if you like, minced 1 lrg cayenne chill -- minced 2 x Anaheim or possibly poblano chili peppers - minced 1 Tbsp. warm red pepper sauce (1 to 2) 1 Tbsp. grnd cumin 1 Tbsp. refrigeratepwdr or possibly more to taste 1 tsp crushed red pepper flakes (1 to 2) 1 tsp grnd red pepper (1 to 2) 1 tsp grnd white pepper (1 to 2)

Direcciones

1. Soak the beans in water to cover for 12 hrs or possibly overnight. Drain well and transfer to a 1-gallon pot. Add in water to cover and heat to a boil.
2. Reduce the heat and simmer, partly covered,till they are tender, about 1 1/2 hoursMeanwhile, heat the oil in a large skillet. Add in the chicken and cook till it is no longer pink in the center Add in the onion and cook till it begins to soften, 4 -5 min.
3. When the beans are tender, drain them and return to pot. Add in the contents of the skillet, 4 c. of water or possibly stock and the remaining ingredients.
4. Simmer gently, uncovered, 1 to 1 1/4 hrs, or possibly till the beans are tender and the flavors blended, adding remaining water or possibly stock if the chili is too thick. Chili can be made in advance and refrigerated for several days or possibly frzn.
5. NOTES:Preparation Time: 20 minutesSoaking time: 12 hrs or possibly overnight
6. Cooking Time: 3 hrs
7. Yield: 10 servingsFinalist Mark Gundersen created this spicy chili

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