Chili Blanco

It's currently -3 degrees in St. Paul. I think the wind chill is somewhere around -20. Yesterday was worse. That means it's time to bring out the chili. I really love white chili with chicken, but had never made it before. I was a little afraid of trying it, but after searching a bunch of recipes, I decided to give it a shot.

If you like white chili, you must make this recipe now. It's rich, hearty, spicy, and just what you need on a really cold day.

White Chili with Chicken
Recipe from Gourmet, via Epicurious, adapted
Serves 4-6
Cook & Prep Time - about 30 min

INGREDIENTS
1 can cannellini beans, drained & rinsed
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
2 lbs shredded rotisserie chicken (I used a mix of dark & white meat)
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream

DIRECTIONS
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. (I did this in my dutch oven).

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. (I did this in my dutch oven, too). Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.

Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Transfer to serving bowls and garnish as desired.