Mount Rainier Chili
- Rinse beans. In a Dutch oven, combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in the water in Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans. Set aside.
- In the same Dutch oven, heat oil over medium heat; add onion and cook for 5 to 8 minutes or until tender. Stir in garlic, chili peppers, cumin, oregano, cloves, and ground red pepper. Cook and stir for 2 minutes more. Stir in beans and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans are very tender.
- Meanwhile, if using chicken breasts, place them in a large skillet or saucepan; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until chicken is tender and no longer pink. Drain; cool slightly. Coarsely chop chicken.
- Stir chopped chicken, beer, and the 1 cup cheese into bean mixture; cook and stir until cheese is melted. Serve with sour cream, salsa, cilantro, and additional cheese, if desired. Makes 12 servings.
From the Test Kitchen
2 starch, 3 very lean meat, 1/2 fat.
Nutrition Facts (Mount Rainier Chili)
- Per serving:
- 306 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 52 mg chol. ,
- 834 mg sodium ,
- 29 g carb. ,
- 9 g fiber ,
- 30 g pro.