White Chili #2

      Yield: 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