WHITE CHILI #3

      Title: WHITE CHILI #3
  Categories: Chili
       Yield: 1 Servings
  
       2 lb Navy beans dry
       6 c  Heavy cream
       6 c  Chicken stock
       2 oz (1/4 cup) peanut oil
       2 c  Diced celery
       2 c  Diced onion
       2 c  Diced bell pepper
       1 c  Diced jalapeno pepper
       2 ts Garlic puree
       3 tb Cumin
       3 tb Chili powder
   2 1/2 tb Salt
   2 1/2 tb Pepper
       2 tb Diced chicken
       4 tb Tabasco sauce
  
   Cover beans with water and cook until soft. Drain well. In small
   stockpot, bring cream, chicken and navy beans to a simmer. In saute
   pan, heat peanut oil, then add celery, onion and peppers. Cook until
   onions are clear. Add garlic puree, cumin, chili powder, salt and
   pepper to vegetables, toss well, and add to stock pot. Add chicken
   and Tabasco. Simmer until thick, about 30 minutes. Re-season to taste
   and cooking with cumin, salt and pepper. Pour into individual
   ovenproof serving bowls, top with mozzarella cheese, melt under
   broiler. Makes about 2 1/2 gallons but recipe can be cut.
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