"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for White Chili, by Megan Schank, is from Frey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans of White Northern Beans 1 small can of fire roasted green chilies 2 large onions chopped 3 TBS Butter 1/2 c flour 4 cups chicken broth 3 c reduced fat half and half 4 cups shredded cooked chicken- I use rotisserie chicken 1 TBS chili powder 1 TBS ground cumin 1 TBS Hot pepper sauce 2 tsp salt 1/2 tsp white pepper Garnishes: Shredded Monterrey Jack Cheese 6 oz Sour Cream Fresh Cilantro
Melt butter in a heavy large stock pot over medium heat. Add onions and saute' until tender. Add flour and stir 5 min (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 min. Add drained and rinsed white beans, roasted chilies, chicken and seasonings above. Chili is better made one day or several hours ahead.
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