Neiman Marcus White Chili
A classic from the 1980's from a classic Texas store!  Both chili and store are favorites of mine. 
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1 dried white Navy beans or Great Northern
1 & 1/2 quarts chicken stock
3 cloves garlic, chopped fine
1 red bell pepper, diced
1/2 cup jalapeño peppers from jar or can, chopped
4 boneless, skinless chicken breasts, cooked and diced
2 stalks celery, chopped
1 & 1/2 onions, chopped
1 tsp salt
1 tbsp olive oil
2 tsp each of: cumin, oregano, coriander
1/2 tsp cayenne pepper
tortilla chips or flour tortillas
shredded cheddar cheese
  1. Place beans in a large pot with enough water to cover them.  Bring to a boil, then let sit for an hour.  Drain and pour in fresh water.  Soak beans overnight in water. Drain and rinse before using.
  2. Place chicken stock, beans, salt, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, cover and simmer 1 and 1/2 hours or until beans are very tender, adding more chicken stock, if necessary.
  3. Lightly saute' on medium heat - the remaining onions, celery, and red pepper until tender - about 5 minutes. Add the chopped chiles and seasonings and cook about 20 minutes more on a medium low heat, being careful not to burn.
  4. Add the onion mixture to the beans and cook together for about 10 to 15 minutes.
  5. Portion chicken into bowls for serving 4 - 6 people. Spoon chili over the top and sprinkle with grated cheese and crush tortilla chips on top. (You can also serve with tortillas.)
Yield: 6-8 servings
Tips:  I just saute' all the veggies up front and throw everything into the bean pot. I add the chicken into the pot along the last - about 15 minutes before serving. Easier that way….
Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas.
Picture
Miss Cookbook in the 1980's with Texas "big hair" and cowgirl boots!