Instructions: This chili, created by Jacqueline McMahan, pairs white-meat chicken, white beans, white cheese and beer for a variation on the traditional tomato-based chili. But dont be fooled by its pale image; this dish packs a powerhouse of flavor. Although it may be served the day its made, the chile is better reheated the second or third day. It also freezes well for up to 1 month.

To make the beans: Pick over the beans for debris, then place in a sieve and rinse well. Place in large pot. Add the water, onion, garlic cloves and a grating of black pepper. Simmer for 2 to 3 hours, until the beans are tender. Add the salt during the last 30 minutes of cooking.

To make the chili: While the beans are cooking, place the beer in a 4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 minutes.

Cut the chicken into strips, then dice. Add to the pot along with the chicken broth. Sprinkle in the chile powder and simmer for 15 minutes.

Place the tomatillos, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the cooked, drained beans and simmer for 20 minutes. Taste for seasoning; add salt, if desired.

Ladle into serving bowls. Sprinkle 1/3 cup of the cheese over each serving and broil until the cheese is golden (or skip this step and simply let the cheese melt into the hot chile). Garnish with cilantro.

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