White Chili #2

1 Servings

2 lb navy beans dry
6 c heavy cream
6 c chicken stock
2 oz (1/4 cup) peanut oil
2 c celery, Diced
2 c onion, Diced
2 c bell pepper, Diced
1 c jalapeno pepper, Diced
2 t garlic puree
3 T cumin
3 T chili powder
2 1/2 T salt
2 1/2 T pepper
2 T chicken, Diced
4 T 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.