COOKING FOR A CROWD - WHITE CHILI
3 pounds great northern beans
2 gallons water
6 ounces chicken soup base
2 pounds onion, chopped
1 ounce minced garlic
1 1/2 teaspoons salt
3 pounds chicken or turkey (white meat), diced
24 ounces canned green chilies, diced
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano, crumbled
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cloves
1 tablespoon dried cilantro, crumbled
28 ounces monterey jack cheese, shredded (optional)
Sort and wash beans. Cover with water to 2 inches above beans. Let soak overnight.
Drain beans. Place in steam-jacketed kettle.
Add water, soup base, onions, garlic and salt to beans. Bring to a boil. Cover. Reduce heat and simmer for 2 hours, stirring occasionally.
Add remaining ingredients, except cheese, to beans. Cover and simmer 30 minutes.
Sprinkle 1/2 oz cheese over each portion as it is served.
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
If a highly salted chicken base is used, check for seasoning before adding salt.