Chicken And Bean Chili

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 lb small dried bean
• 1 lb chili pepper (about 8 fresh anaheim chilies*)
• 1/4 cup butter
• 2 large onions, chopped
• 1/3 cup all-purpose flour
• 4 cups low sodium chicken broth
• 3 cups half-and-half
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups grated monterey jack cheese (about 6 ounces)
• 1 cup sour cream
• chopped fresh cilantro
• tomatillos (store-bought) or green chili salsa (store-bought)

Recipe

• 1 place beans in heavy large pot with enough cold water to cover by at least 3 inches. let stand overnight.
• 2 char chilies over gas flame or in broiler until blackened on all sides.
• 3 enclose in paper bag; let stand 10 minutes. peel, seed, and chop chilies.
• 4 set aside.
• 5 drain beans.
• 6 return to pot.
• 7 add enough cold water to pot to cover beans by 3 inches.
• 8 simmer until beans are almost tender, stirring occasionally, about 1 hour.
• 9 drain well.
• 10 melt butter in clean heavy large pot over medium heat.
• 11 add onions and sauté until tender, about 15 minutes.
• 12 add flour and stir 5 minutes (do not brown). gradually whisk in chicken broth and half and half.
• 13 simmer gently until thickened, about 10 minutes.
• 14 add reserved beans and roasted chilies, shredded chicken, and next 5 ingredients.
• 15 simmer gently to blend flavors, about 20 minutes.
• 16 (chili can be made 1 day ahead. chill until cold, then cover and keep chilled. rewarm before continuing.).
• 17 add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil).
• 18 ladle chili into bowls and garnish with cilantro and green salsa.
• 19 serve.
• 20 * also known as california chilies; available at latin american markets and many supermarkets.
• 21 **cook time does not include soaking beans overnight.