I made it exactly by the recipe, including the cloves. I saved out enough of the batch for supper that night and processed the rest (a full canner load). I had never used the dried beans (rehydrated per the recipe) before, and thought they tasted rather bland in the unprocessed supper batch of chili. I was pleasantly surprised when I opened one of the processed jars--the flavors and texture were much improved and matured by the pressure canning. If you do a taste test prior to processing and are thinking of adjusting the seasonings--I would wait. You can always adjust seasonings after opening the jars, but you can't take it back once you put it in! I've heard that cloves can give a strong taste in canning, but this is a small amount in the recipe. It does NOT give it a clove taste, and after tasting it, I doubt I could even identify that it had cloves in it. On the other hand, when I make this again, I won't leave it out because the whole recipe works as-is. I hope you like it as much as I did. Jill

This recipe comes from Canning and Preserving for Dummies. Recipes in that book comply with current USDA/NCHFP standards. I did add instructions for wait time, which were not included in the individual recipe. Also, the recommendation to boil opened contents for 10 minutes is, from my perspective, excessively cautious. It does no harm, but properly canned low-acid product does not require anything beyond being well-heated. White Chili Yield: About 5 pints 1 pound small white beans, soaked overnight and drained 2 quarts chicken stock 2 cloves garlic, minced 2 medium onions, coarsely chopped 7-ounce can diced green chilies 3 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves 4 cups diced, cooked chicken 1. Combine all ingredients except chicken in a 6-to 8-quart pot. Bring ingredients to a boil over high heat; reduce heat a simmer, covered, until the beans are soft but don't disintegrate, about 30 minutes. Add the cooked chicken and simmer, uncovered, for 30 minutes longer. 2. While the chili is simmering, prepare your canning jars and two-piece caps according to the manufacturer's instructions. Keep the jars and lids hot. 3. Ladle the hot chili into the prepared jars, leaving 1 inch of headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands. Process filled jars at 10 pound for 1 hour and 15 minutes (pints), 1 hour and 30 minutes (quarts). 4. After the pressure in the canner has returned to 0, remove weight and wait 10 minutes. Open the canner and remove hot jars. Place on a clean kitchen towel or layered newsprint away from drafts. After the jars cool completely, test the seals. (Unsealed jars should be immediately refrigerated; use within one week.) 5. Before tasting or eating, boil the contents of each jar for 10 minutes. Serve garnished with shredded cheese, diced red bell pepper, onions, etc. From Canning and Preserving for Dummies, 2003. Carol

Hint: I buy the rotisserie chicken from WalMart/Publix Here's white chili with my rendition: 1 can chicken broth 1Tbl olive oil 2 boneless chicken breast, chopped ***I use WalMarts whole rotisserie chicken and shred it. I just eyeball the chicken 1/4 cup or more chopped onion 1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice 1 19 oz can navy beans, undrained 1 tsp garlic powder 1/2 tsp cilantro ***I use instead 2 tsp chili powder 1/2 tsp oregano 1/8 tsp red pepper Sauce chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till translucent Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended. We love it topped with fritos, shredded cheese, and a dollop of sour cream

These two posts might help you with the recipe arlinek. The first is from a guy who bought a package of the chili from Cupids and listed the ingredients. The second is from a guy who made a batch with canned chili, beer and canned tamales. You might want to add some of the seasonings mentioned in th e first post, ie cumin and oregano to get a better flavor. I might try this tonight, Hebrew National all beef hotdogs are on sale for $3. "I recently purchased from a Cupids location for $40.00 USD the chili as it is delivered to them from STOKES. The chili is delivered in two separate packages, the first being the Chili Sauce with meat and then the Tamale sauce with beef. On each was a label and here is what the ingredients are; Chili Sauce with Meat Beef Suet, Carrots, Cereal (Oats) Spices, Salt, Garlic Powder Tamale Sauce with Beef Beef, Bleached Wheat Flour, Malted Barley Flour, Water, Chili Pepper, Oregano, Cumin, Corn Meal, Salt & Garlic Powder I do not know the proportions of these ingredients, however I am certain that someone can figure that out now that I have supplied the ingredients. The guy that sold it to me instructed be to mix the two packages together and add water to the get the desired thickness. ThatÂs all Enjoy Richard" http://www.recipelink.com/mf/14/25164 and also this.... "I did some experimenting after reading the posts in this forum and came up with a close imitation of Cupid's chili dogs. Listen this. You will need: 1 pack of natural skin hot dogs hot dog buns 1 can of chili with no beans (Hormel's tastes a little strong. Find one that is a bit blander. I used a generic.) 1 can of Hormel's canned tamales some beer (I used Heineken) Steam the hot dogs and buns. Heat your can of chili in a pot. As the hot dogs and chili cook, take your can of tamales, stick them in a blender and liquify them (make sure to include all of the juice and no paper). Add the tamale mix to the chili. Now, what I noticed at Cupid's was a distinctive beer taste. So, I added beer to the Chili. This will give the chili a unique tanginess like no other. Pour in enough beer to taste. Not much is needed to give it that special spike! Stir all of the ingredients. It might be possible that the chili is too thin. Vaporize some of the extra liquid by leaving it on the stove for a bit and then letting it cool when you are satisfied with the consistency. This should thicken things up a bit. Slap a dog in a bun, add liberal amounts of mustard, and slather with the new chili/tamale/beer mix. I was quite surpised at how close this comes to Cupid's. It even has that reddish oily liquid at the top of the chili. Let me know what you think. Bon apetit!" and also this.... Here is a link that might be useful: Jonathan's Cupid Chili Sauce Imitation recipe