Preparation time: 15 minutes (not including soaking the beans)
Cooking time: 2 hours
Processing time: Pints, 1 hour, 15 minute; quarts, 1 hour, 30 minutes
Yield: About 5 pints or 2 quarts
1 pound small white beans, soaked overnight in water
2 cloves garlic, minced
2 medium onions, coarsely chopped
2 quarts chicken stock
7-ounce can diced green chilies
3 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
4 cups cooked and diced chicken
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Drain the beans.
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Mince the garlic cloves.
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Coarsely chop the onions.
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Combine the beans, garlic, onions, stock, green chilies, cumin, oregano, cayenne pepper, and cloves in a 6- to 8-quart pot.
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Bring the ingredients to a boil over high heat.
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Reduce the heat and simmer, covered, until the beans are soft but don’t disintegrate, about 30 minutes.
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Add 4 cups cooked chicken to the pot.
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Simmer, uncovered, for 30 minutes.
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Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.
Keep the jars and lids hot.
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Ladle the hot chili into the prepared jars, leaving 1 inch of headspace.
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Wipe the jar rims
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Seal the jars with the two-piece caps, hand-tightening the bands.
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Use a pressure canner to process your filled jars at 10 pounds.
If you’re using pints, process for 1 hour and 15 minutes; for quarts, 1 hour and 30 minutes.
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After the pressure in the canner has returned to 0, open the canner and remove the hot jars with a jar lifter.
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Place them on a clean kitchen towel or paper towels away from drafts.
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After the jars cool completely, test the seals.
If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.
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Boil the contents of each jar for 10 minutes before tasting or eating.
