1/2 lb. dried navy beans, picked over
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
2 4 oz. cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 lbs.) cooked and cut into pieces
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream
Garnish: fresh coriander sprigs
Accompaniment: tomato salsa
Soak the beans overnight then drain them and cover with 2 inches of cold water. Cook at a bare simmer until tender, about 1 hour, and drain.
In a skillet, cook onion in 2 tablespoons butter over moderate heat until softened.
In a heavy kettle, melt remaining butter over low head and whisk in flour. Cook roux, whisking continously, 3 minutes. Stir in onion and gradually add broth and half and half, whisking constantly. Bring mixtrue 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 mins. Stir sour cream into the chili.
Garnish chili with coriander and serve with salsa. Servers 4-6.
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