| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | All newly t, Poultry, Soups & ste | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Dried navy beans |
| 1 | lg | Onion; chopped |
| 1 | Stick unsalted butter | |
| 1/4 | c | All purpose flour |
| 3/4 | c | Chicken broth |
| 2 | c | Half and half |
| 1 | ts | Tabasco sauce |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | cn | (4 oz.) mild whole green chilies, drained and chopped |
| 5 | Boneless; skinless chicken breast halves, cut in 1/2" pieces | |
| 1 1/2 | c | Grated Monterey jack cheese |
| 1/2 | c | Sour cream |
INSTRUCTIONS
Soak beans in cold water overnight. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. In a separate heavy pan, melt remaining butter and whisk in flour. Cook whisking constantly, for 3 minutes, without browning. Stir in cooked onion and gradually add broth and half and half, whisking constantly. Bring to a boil and simmer 5 minutes. Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, cheese and simmer, stirring for 20 minutes. Stir sour cream into chili before serving. Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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