White Chicken Chili
2 cans white beans (I like White Northern beans)
1 large onion, chopped
2 t chopped garlic
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Thai chili paste
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
4 dried chilis or 4-oz cans whole mild green chilies, drained and chopped
4 boneless, skinless chiken breasts (about 1.5 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
1. Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers or two forks and set aside.
3. While waiting for chicken to cool, cook the onion and garlic 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. Stir in the garlic and onoin 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 (it will be nicely and obviously thick). Stir in chili paste, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.
I like to eat mine over brown rice to cut down on the bad stuff.