Created by Jason Smith, The Dundee Bistro
Chili:
2 lbs. cannellini beans
3 medium yellow onions, diced
1 small (no. 3) can green chilies, diced
1 tablespoon garlic, chopped
3 tablespoons cumin, ground
1/3 cup cilantro, chopped
2 tablespoon oregano, chopped
1/2 teaspoon cayenne, ground
1 teaspoon cloves, ground
1 ham hock
3/4 gallon chicken stock
12 oz Monterey jack cheese, shredded
24 oz sour cream
2 lbs. crabmeat, picked through for shells
1/3 cup olive oil
Garnish:
1/4 cup Carlton Farms bacon, sliced and cooked crisp
Croutons
Method:
Wash beans. Cover water 3 inches over the beans and soak over night.
Heat oil in large pot. Sauté onions, chilies and garlic until translucent. Add cumin, cilantro, oregano, cayenne and cloves.
Add beans, ham hock and chicken stock to the mixture and cook until beans are soft, about 2 to 3 hours.
Add cheese, stirring continuously. Add sour cream, stirring constantly. Add crabmeat.
For a garnish, top each serving with crisp bacon and croutons.