May 5, 2011

White Chicken Chili

Approximate ingredients
2 sticks butter
1/3 cup flour
1/2 yellow onion
1 pint heavy cream
1 quart whole milk
1 1/2 tsp chicken bouillon
40 oz. can great northern beans
18 oz diced cooked chicken
8 oz can diced green chilies
1 cup monterey jack cheese
1 heaping tsp minced gaarlic
1 Tbsp ground white pepper
1/2 tsp seasoning salt
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce

Place butter and onion in a large pot. Heat on medium until butter is melted and onions are sauteed. Take off heat and stir in flour until you get a roux (thick paste). Add milk and heavy cream. Heat slowly on medium, repeatedly stirring. As it heats, the milk and heavy cream will thicken. Once thick, add chicken bouillon and stir. Then add strained and rinsed great northern beans, chicken, green chilies, and stir. Once heated again, add cheese, garlic and stir. When the cheese is melted, add white pepper, seasoning salt, Worcestershire sauce, and Tabasco sauce. Stir occasionally until fully heated.

Brian VanderBee

This recipe won the chili cook off a few years ago.

For a recent Relief Society activity I (Bernice) used this recipe as an example of exchanging food storage items in favorite recipes. Here are my substitutions:
3/4 cup butter
1/2 cup flour
1 can evaporated milk
4 cups water (save from cooking chicken or beans)
1 1/2 cup powdered milk
3-4 cups dried great northern beans (how beany do you like it?)
The rest of the ingredients are the same except that I prefer less pepper and more salt.

Soak beans over night. Rinse. Cook beans in large pot until soft, about an hour. Cook chicken in water until done. Save chicken broth. Add water from cooking beans until you have 4 cups. Put reserved water and powdered milk in blender and blend until well mixed. Now you can follow Brian's instructions from the beginning using evaporated milk instead of cream and reconstituted powdered milk instead of whole milk. Honestly, his tastes better, but this is also very good.

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