| 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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