A haiku:Gray skies and chili.
Cool for skin, heat for stomach.
Contrasting senses.
On Saturday our church sponsored its first annual chili cook-off. It was a lot of fun, in spite of the thunderstorm that forced an early closing.
The girls entered Betsy's white chicken chili, absolutely delicious. They didn't win, but we all had fun tasting the various kinds of chili, from Nan's Mild to Chunky BBQ Style to Vegetarian Venom.So in case you care, here's our recipe, borrowed from Nicole's dad:
Mr. McIntyre's Chicken and White Bean Chili
2 (15 oz) cans of white beans, drained
4 Poblano chili peppers
2 T butter
1 large onion, chopped
5 1/2 T flour
2 c low-sodium chicken broth
1 1/2 c half-and-half
2 large chicken breasts, cooked and shredded (or 1 rotisserie chicken)
1 T chili powder
1 T hot sauce
1 T ground cumin
2 tsp salt
1/2 tsp pepper
3/4 c Monterrey Jack or Cheddar cheese, grated
1/2 c sour cream
Cilantro, chopped (optional) – I don’t use this
Salsa (optional) – I don’t use this
Char the poblanos over your stovetop gas burner or in a broiler until blackened on all sides. Enclose in a paper bag. (Alternatively, you can place them in a bowl and seal the top with plastic wrap. Either method helps the chilies steam and makes removing the skin easier.) Let the chilis stand for 10 minutes. Peel, seed, and chop the chilies. Set aside.
Melt butter in a large, heavy pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir, cooking for about 5 minutes - do not let the mixture brown, however. Gradually whisk in the chicken broth and half-and-half. Simmer gently until thickened, about 10 minutes. Add beans, roasted chilies, shredded chicken, chili powder, hot sauce, cumin, salt, and pepper. Simmer gently to blend the flavors, about 20 minutes. Add grated cheese and sour cream to chili. Stir just until chili is heated through and cheese melts - but do not let the mixture boil. Serve topped with cilantro and a dollop of your favorite jarred salsa if you choose.
