White Chicken Chili
As requested, this is one of my favorite Chili recipes. It was an instant hit in college, and it makes awesome leftovers (if you have any left, which is doubtful with such a fantastic recipe). Someday we may even have enough left that I could take a picture before it all disappears into hungry stomachs. It is a little complicated and labor-intensive the first time, but after you have made it once everything falls nicely into place and the timing works out perfectly with each step. If you are thinking of having a group cooking night, this would be a good one to do because it makes a lot of hearty servings and everyone will have a job in the kitchen. Enjoy!
White Chicken Chili
Adapted from the February 1996 edition of Gourmet
1/2 pound dried navy beans (or 2 cans white kidney or great northern beans, drained and rinsed)
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 1/2 cup chicken broth (1 1/2 teaspoon chicken bouillon and 1 1/2 cup water)
1 1/2 cups milk
1 1/2 teaspoons chili powder (or more if you like it spicy - I would recommend tasting it, then adding more at the end if you want more kick)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans whole medium green chilies, drained and chopped (or about 1/2 cup chopped roasted chiles if you have them in the freezer
4 small or 3 large boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack or cheddar cheese
1/2 cup sour cream
Prepare beans:
In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. (Skip if using canned beans) Set aside.
Prepare onions:
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
Prepare the Chili:
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 1/2 cup chicken broth (1 1/2 teaspoon chicken bouillon and 1 1/2 cup water)
1 1/2 cups milk
1 1/2 teaspoons chili powder (or more if you like it spicy - I would recommend tasting it, then adding more at the end if you want more kick)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans whole medium green chilies, drained and chopped (or about 1/2 cup chopped roasted chiles if you have them in the freezer
4 small or 3 large boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack or cheddar cheese
1/2 cup sour cream
Prepare beans:
In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. (Skip if using canned beans) Set aside.
Prepare onions:
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
Prepare the Chili:
In large pot make a roux by melting the remaining 6 tablespoons butter over moderately low heat, then whisk in flour.
Cook roux, whisking constantly, for 3 minutes. Stir in the onion and gradually add broth and milk, whisking constantly.
Bring the mixture to a boil and simmer, stirring occasionally, for 5 minutes or until thickened. (This is a little free time, so don't forget to chop your chiles and cube the chicken so you are not scrambling while everything else is cooking.)
Stir in the chili powder, cumin, salt, and pepper.
Add the beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes.
Stir sour cream into chili.
If the chili is very thick, feel free to add as much water as necessary to achieve the consistency you prefer.
Cook roux, whisking constantly, for 3 minutes. Stir in the onion and gradually add broth and milk, whisking constantly.
Bring the mixture to a boil and simmer, stirring occasionally, for 5 minutes or until thickened. (This is a little free time, so don't forget to chop your chiles and cube the chicken so you are not scrambling while everything else is cooking.)
Stir in the chili powder, cumin, salt, and pepper.
Add the beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes.
Stir sour cream into chili.
If the chili is very thick, feel free to add as much water as necessary to achieve the consistency you prefer.
Comments
Post a Comment