Instructions: CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa sour cream (I use the nonfat kind and its great!) diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chiles, diced chicken and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Flavors are enhanced when this chili is made 1 day ahead. (I make it and freeze it-then shift it to the fridge the day before I want to use it )

NOTE: A
pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the beans by bringing them to a boil, then setting them off the heat and letting them sit for an hour. Drain and proceed as if youd soaked overnight.

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