Beer...Really?

I wasn't going to post tonight, but I got into a conversation with a cousin on facebook about this evening's dinner. So I'll keep this short and sweet, and you can enjoy this fabulous chili that I took from the San Francisco Chronicle Cookbook.

White Chili

Beans:
1 lb Great Northern beans
8 cups water
1/2 cup chopped onion
2 garlic cloves, minced
pepper
1 tsp salt

Rinse and pick through beans. Place in a large pot. Add the water, onion, garlic, and a grating of pepper. Simmer for 2-3 hours, until the beans are tender. Add the salt during the last 30 minutes of cooking.

While the beans are cooking, make the chili:
Place in a large pot:
12 oz Mexican beer (like Corona)
2 cups diced onions
1 1/2 tbsp minced garlic
1-2 jalapenos, seeded and diced
1 cup diced red bell pepper
4 chopped Anaheim chiles, roasted, peeled, and seeded
1 tbsp dried oregano
1 tbsp cumin

Simmer for 10 minutes, then add:
1 1/4 lbs diced raw chicken (although, I cooked mine and shredded it)
2 cups chicken broth
2 tbsp ground New Mexico chile

Simmer for 15 minutes.

Place 1 lb tomatillos, 1 cup cilantro, and 1 tbsp rice vinegar in a food processor. Process into a salsa consistency; add to pot. Add the drained, cooked beans, and simmer for 20 minutes. Taste and adjust seasonings, adding up to 1 tsp salt, if needed.

Sprinkle individual bowls with sharp white cheddar cheese, sour cream, and cilantro, if desired.

Serves 6.