=" /> The Mile High Eater: Oct 12, 2008

Sunday, October 12, 2008

White Chili on a cold day

We have had a few cold rainy days in a row and Barb started to crave one of her favorite winter dishes so I thought I would make it and share the experience on the blog. I will give the recipe first then show pictures of the making,

Chicken and White Bean Chili

Roasted green chilies add spice too this great white chili recipe that is also a great way to us up left over chicken!

1 pound dried small white beans ( I have used canned white beans and it works pretty well and cuts out a overnight step)
8 fresh Anaheim chilies
¼ cup butter (1/2 stick)
2 Large onions chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
½ teaspoon white pepper (regular pepper works fine)
1 ½ cups grated Monterey Jack cheese (about 6 oz)
1 cup sour cream
Chopped fresh cilantro (optional)

Place beans in a heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in a broiler until blackened on all sides. Enclose in a paper bag; let stand 10 minutes. Peel, seed, and chop chilies and then set them aside. ( I have used the chilies without roasting it still turns out well but the roasting adds a bit of flavor that is unique)

Drain Beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour (add 15 minutes if in high altitude) the drain well.
Melt butter in a clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir about 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently to thicken, about 10 minutes. Add in the beans , chilies, shredded chicken, and everything else except the cheese sour cream and cilantro. Simmer gently to blend flavors about 20 minutes. Chill until cold and cover this can be made up to one day ahead of time and the chilling is not essential but will make it much more flavorful.

Reheat before serving add grated cheese and sour cream stir just until chili is heated through and cheese melts (do not boil). Ladle into bowls and garnish with Cilantro.

Makes 10-12 servings.
All the ingredients

Soaking the beans

Roasting the chilies
The onions


Getting the pot ready
In goes the chicken broth
And the beans

Here comes the chili powder
Stirring it up

White chili on a cold day a Happy wife makes.

It was fun documenting the cooking process here. Tuesday our Talk with the chef of Beatrice and Woodsley will be posted and he gave us a Lamb recipe we just have to try I will more than likely put that up when we make it.

Thanks for coming by if have any questions or comments please let us know.

Jonathan and Barb