Smokers Grills

It is freezing here in New Jersey, so no outdoor cooking for a while.  I found, and tried, this great White Chicken Chili recipe.  This is one of my favorite chili recipes so far!

Ingredients

• 16 oz or so of canned white beans (I used small red beans because it is what I had on hand, white beans would look more appealing.)
• 1/2 onion, chopped
• 1 stick unsalted butter
• 1/4 c all-purpose flour
• 3/4 c chicken broth
• 2 cups half and half
• 1 tsp Tabasco (optional)
• 1 1/2 teaspoons chili powder (I used red pepper flakes instead)
• 1 tsp ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• One 4-oz can chopped mild green chilies
• 5 boneless, skinless chicken breasts (or about 10 chicken tenderloins)
• some extra butter and oil to cook the chicken in
• 1 1/2 c grated Monterey Jack or Sharp Cheddar (my favorite)
• 1/2 c sour cream

Instructions:

1. Heat a large skillet over moderately high heat and put in some butter and oil.  Salt and pepper the chicken and put them in the skillet.  Turn after they are brown.  Continue cooking until done.  Let cool and then shred with two forks.
2. Melt 6 Tbs of butter in a heavy pot (big enough for all ingredients) and add the onion.  Cook on medium heat for about five minutes.
3. Slowly add the flour while whisking at the same time.   Whisk constantly for three minutes.  Gradually whisk in the broth and half and half.  Bring the mixture to a boil (constantly whisking) and simmer, stirring occasionally for 5 minutes until thickened.
4. Stir in Tabasco (optional), chili powder or red pepper flakes, cumin, salt and pepper.  Add the beans, chilies, chicken and cheese.  Cook over low heat, stirring occasionally for 20 minutes.  Add the sour cream
5. Add any garnishes you wish to each bowl (dollop of sour cream, cilantro, cheese, jalapenos, tomatoes, etc.)

This recipe does not have a lot of beans.  Add another 16oz can of beans if desired.

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