"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Chicken and White Bean Chili Recipe

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This recipe for Chicken and White Bean Chili, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Teresa King
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried small white beans
8 fresh Anaheim Chilies (~1lb.)
¼ c. butter
2 large onions (chopped)
1/3 c. all-purpose flour
3 c. Half & Half
4 c. shredded cooked chicken
4 c. low-salt chicken broth
1 T. chili powder
1 T. hot pepper sauce
1 T. ground cumin
2 tsp. salt
½ tsp. white pepper
1-1/2 c. grated Monterey Jack Cheese
1 c. sour cream
Chopped fresh cilantro
Green chili salsa or 1 can diced green chilis
Directions:
Directions:
Place beans in a heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight – I use 2 cans of white beans.

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Place in a paper bag, let stand 10 minutes. Peel, seed and chop chilies and set aside.

Drain beans and return to pot. Add enough fresh cold water to pot to cover beans by 3 inches. Bring to a boil and reduce heat, simmer until beans are almost tender, stirring occasionally (about 1 hour). Drain well.

Melt butter in a clean heavy large pot over medium heat. Add onions and sauté until tender, about 5 minutes (do not brown), add flour and stir together. Gradually whisk in chicken broth and half & half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken and spices. Simmer gently to blend flavors, about 10 minutes. (Chili can be made to this point 1 day ahead. Chill until cold and then cover and keep chilled. Rewarm before continuing to next steps.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts. (Do not boil.) Add green chili salsa to taste (be careful), ladle chili into bowls and garnish with cilantro and more of the green salsa if desired.

 

 

 

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