I have made this chili for years. It has become a favorite of my family and at pot lucks.
Serves 8
1 pound diced boneless skinless chicken breast
1 pound ground country sage sausage
1 medium onion, diced
1 Tbsp. chopped garlic
1 Tbsp. ground cumin seed
2 Tbsp. flour
1 (10 ½ oz) can condensed cream of chicken soup
2 cups water
2 (15½-oz) cans great northern beans, drained
1 (15½-oz) can white hominy, drained
1 (4-oz) can chopped green chiles
2 cups milk
salt and white pepper to taste
2 cups grated Monterey jack cheese
Heat a 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.
Turn heat to high and sauté chicken, sausage, onion, garlic and cumin, stirring frequently to break up sausage in small chunks. Cook over medium heat until meat is no longer pink.
Stir in flour, then soup, then water. Add beans, hominy and green chiles. Bring to boil, cover and simmer for 10 minutes, stirring occasionally.
Stir in milk. Add salt and white pepper to taste. Bring just to boil. Stir in cheese until melted.
