Chili purists, close your eyes. This tasty original chili bears little resemblance to its reddish cousin.

Ingredients-

• 1 lb. black beans
• 1 lb. tomatillos, peeled and quartered
• 4 cups chicken stock
• 1 cup water
• 8 oz. diced green chiles
• 1 medium yellow onion, chopped
• 4 boneless chicken breasts, cut into approx. 3/4 inch cubes
• 1/2 cup of cilantro, coarsely chopped, stems removed
• 1 tsp. ground cumin
• 2 tbsp. ancho chile powder
• 2 cloves garlic, minced
• 1 tsp. ground pepper

Place beans in large pan and add enough cold water to cover beans by about one inch. Place pan over high heat and bring to a boil for 2 minutes. Remove from heat and allow to sit for 1 to 2 hours. Remove any beans that have floated to the surface of the water. Drain water, rinse beans thoroughly.

Add chicken stock to beans. Add onion, cilantro, and garlic. Cover, and simmer over medium-low heat,stirring occasionally, for 2 1/2 hours or until beans are tender.

Meanwhile, soften tomatillos by placing them in boiling water for 30 seconds and quench in room temperature water immediately. Peel tomatillos(peels should easily peel off), and quarter.

Add olive oil to a preheated pot over medium high heat. Add chicken and cook for approx. 8-10 minutes, turning chicken frequently, until browned.

Add water, tomatillos, green chiles, and chile powder to chicken and simmer for 10 minutes.

Add chicken mixture to beans and simmer for 15 minutes.

Serve with sour cream and garnish with sprigs of fresh cilantro.About 8 servings.