i make chili a lot. this one is completely different from any others i have made. there is no tomato sauce at all. so it’s interesting to get it thick. how do you do it? i pureed half of the beans!

1 cup each dried baby red beans & baby white beans soaked overnight
6 cups chicken stock
1/2 yellow onion diced
1 large shallot thin sliced
5 bulbs garlic whole
2 poblano peppers chopped
1 jar tomatillo salsa
1 broasted chicken
3 T. fresh roasted ground cumin
3 T. coriander
3 T. dried basil
salt & pepper to taste

cook beans in pressure cooker 2 hours. drain & puree half. set aside.
put shallot, onion, poblanos & garlic in dutch oven with some oil. cook 10 minutes until garlic is soft enough to mash with a fork. this is the best way to get flavor from garlic. chopped garlic usually burns & tastes metallic. put all your spices in.

add chicken stock a cup at a time. throw in the jar of tomatillo salsa. cook 30 minutes. add bean mixture & cook an hour. pull apart the broaster (hopefully you made stock out of the carcass) & add. cook covered an hour, uncover & reduce till desired thickness. it’s really best if you let it sit overnight. that way the flavors combine well & it thickens up nicely.

i added a dollop of sour cream & some fine shredded chedder/american cheese mix.