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1
If using dry beans, pick over the beans and rinse them.
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2
Cover beans with water by at least 3 inches and soak the beans for 24 hours.
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3
Change the water 1 time about 12 hours after the soaking process starts.
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4
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered.
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5
Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
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6
Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast.
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7
Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper.
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8
Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
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9
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
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10
Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
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11
Add beans and chicken stock and bring to a boil.
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12
Reduce the heat and simmer until the beans are tender, about 2 hours.
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13
(If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
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14
Heat grill after the chili has simmered for about 2 hours.
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15
Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
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16
Turn the chicken breast and grill the second side for 4 minutes.
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17
Remove the chicken breast from the grill and cut into small cubes.
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18
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
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19
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream.
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20
Salt to taste.
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21
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
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22
Therefore, Food Network cannot attest to the accuracy of any of the recipes.
