1 pound Great Northern white beans rinsed and picked over
2 pounds boneless, skinless chicken breast
1 tablespoon vegetable oil
2 cups chopped onion
4 cloves minced garlic
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
1½ teaspoons dried oregano - crumbled
¼ teaspoon ground clove
¼ teaspoon cayenne
8 cups chicken stock
1 can beer (Rainier)
3 cups Monterey Jack cheese - grated
Fresh cilantro leaves - chopped
Place beans in a large, heavy pot. Add cold water to cover by at least three inches. Cover and soak overnight*.
Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender (about 15 minutes). Drain and cool then cut into cubes.
Drain beans into large colander. Heat oil in same pot. Add onions and sauté over medium-low heat until translucent (about 10 minutes). Stir in garlic, green chilies, cumin, oregano, clove and cayenne. Sauté 2 minutes longer. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are tender (about 4 hours). Add additional water if necessary**. Add chicken, beer and 1 cup of the cheese. Stir until cheese melts. Serve in chili bowls with remaining cheese, sour cream, salsa and cilantro on top.
* To quick-soak beans, add enough water to cover by three inches. Bring to a boil, cover and remove from heat. Soak for 2 hours.
** This much can be done a day ahead. Cover and bring back to a simmer before continuing.