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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 5 |
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A spicy and creamy alternative to traditional beef and tomato based chili. It works as a main course soup and is thick enough to use as a dip too. Ingredients:
16 oz of canned white beans |
2 large onions, chopped |
1 stick unsalted butter |
1/4 cup flour |
3/4 cup chicken broth |
2 cups half and half |
1 tsp tabasco |
1 1/2 teaspoons chili powder |
1 tsp ground cumin (i usually put in more) |
pinch of salt (adjust to taste) |
1/2 teaspoon pepper |
pickled or fresh jalapeno slices according to taste (i use a lot) |
5 boneless, skinless chiken breasts (about 2 pounds) |
butter and oil to brown chicken |
2 or 3 dried cloves, smashed or ground up to powder |
1 1/2 c grated monterey jack cheese |
1/2 c sour cream |
Directions:
1. Coat the chicken with salt, pepper and some chili powder and brown in a skillet with butter and oil.
2. Remove the chicken from the pan. When chicken is cool, shred it and set aside.
3. While chicken is cooling, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes.
5. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
6. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, peppers, chicken, cheese and cloves and cook over moderately low heat, stirring occasionally for 20 minutes.
7. Add sour cream. May be served immediately.
8. Serve with the usual chili garnishes-cilantro, cheese, jalapenos, tomatoes, etc.
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