White Chili by The Ancient One

[Dept of PMM Artists & things]

WHITE CHILI

2 pounds	Dried small white beans
16	Fresh Poblano chilies (about 2 pounds)
½ Cup	Butter (1 stick)
4	Large onions, chopped
2/3 Cup	All-purpose flour
8 Cups	Low-salt chicken broth
6 Cups	Half-and-Half
8 Cups	Shredded cooked chicken
2 Tablespoons	Chili powder
2 Tablespoons	Hot pepper sauce
2 Tablespoons	Ground cumin
4 Teaspoons	Salt
1 Teaspoon	White pepper
3 Cups	Grated Monterey Jack cheese (about 12 ounces)
2 Cups	Sour Cream
	Chopped fresh cilantro
	Purchased Green Chile Salsa

 

Place beans in heavy, large pot with enough cold water to cover by at least 3 inches. Let stand overnight. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.  Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, about 1 hour. Drain well.

 

Melt butter in clean, heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half-and-half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, chili powder, hot pepper sauce, cumin, salt and pepper; Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Re-warm before continuing.)  Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa.  This makes a huge pot. I had to use half a recipe.

This is one of the most called for recipes my wife used at the restaurant. It makes a large amount even halved, but I like it so that is not a problem. It stores well if you have a fridge for larger families or freezes very well, and reheats even better. Although Poblanos are not exceptionally hot, you can adjust the amount if you have a problem with spicy food. The Hot pepper sauce gives it the zest, but can also be adjust if need be.