Ghost Chili

Growing up we would have everybody over at our house to go trick or treating in our neighborhood. Mom needed something warm (even though in Pensacola it wasn't always cold on Halloween), comforting, and easy to serve everybody. Her go to dish was Ghost Chili which soon became a tradition to have on Halloween night.

1 lb large white beans

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped (divided)

1 tablespoon oil

2 4-oz cans chopped green chilies

2 teaspoons ground cumin

1 ½ teaspoons dried oregano

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

½ teaspoon chili powder

4 cups diced cooked chicken breasts (or more)

3 cups grated Monterrey Jack cheese

Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. Serves 8-10.