Superbowl Sunday

There are few American faux-holidays where we are allowed to abandon our sensibilities about diet and exercise and lay waste to a spread of highly-fattening, acid-reflux inducing, wake-you- up-in-the-middle-of-the-night-to-sneak- some-more-wings type meals. (Okay, not only are all American holidays this way, but most American dinners, too) And so we carried on the tradition of cooking for Super Bowl XLIII. We want to move to Pittsburgh.

White Chili

1 lb. lrg. white beans, soaked overnight in water

2 cups chicken broth

2 cloves garlic, minced

2 medium onions, shopped

1 Tbsp olive oil

2 4 oz cans chopped green chilis

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp ground cloves

1/4 tsp white pepper

2 chicken breasts (from Aldi people!)

3 cups Monterey Jack cheese

1 poblano chili

Method

1. Combine beans, chicken broth, garlic and half the onions in a large soup pot. Reduce heat and simmer until beans are very soft, 3 hrs or more.

2. In a skillet saute remaining onions in oil. Add chilis and seasoning. Add bean mixture. Add chicken and continue to simmer for about 1 hr. Add poblano to taste or desired heat.

3. Served with grated cheese. Garnish with cilantro and chopped scallions.