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| White Chili |
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| Friday, 07 March 2008 14:41 |
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1/2 lb dried navy beans, picked over 1 large onion, chopped 1/2 cup unsalted butter 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half-and-half 1 tsp Tabasco (optional) 1-1/2 tsp chili powder 1 tsp ground cumin 1/2 tsp salt, or to taste 1/2 tsp white pepper 2 4-oz cans?diced mild green chillies, drained 1 lb boneless chicken breasts, cooked and cubed 1-1/2 cups grated Monterey Jack 1/2 cup sour cream Garnish with fresh coriander sprigs (celantro) and accompany with tomato salsa. In a large kettle soak beans covered 2 inches in cold water overnight (or by quick method). Drain beans and return to kettle again covering with 2 inches of cold water. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. In a ckillet cook onion in 2 Tbsp butter over moderate heat until softened. In a 6 to 8-quart heavy kettle, melt remaining 6 Tbsp butter over moderately low heat and whisk in flour. Cook butter and flour 3 minutes. Stir in onion and gradually add broth and half-and-ahlf, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish chili with coriander and serve with salsa. Or, put over the top of sticky rice. Simple enough, just a number of steps. Inevitably, I forget the sour cream because it's a just-before-you-serve step.? Hope you enjoy! |