White Chicken Chili

I am sure you have heard ~ Georgia
weather has been crazy this week.
We experienced a few inches of snow
on Monday which was tons of fun
and a day off from work to play.
But then the snow turned into ice
and two more days off of work.
I am running out of things to cook
or bake but here is what I served
for dinner last night.


There is nothing better than
Chili with friends when the
weather is just so crazy!

White Chicken Chili
adapted from
Melissa d'Arabian's recipe

12 shallots, chopped
2 tablespoons extra-virgin olive oil
3 Anaheim chile peppers
*2 Red Peppers, roasted and chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry white wine
7 cups low-sodium chicken broth
4 cups shredded cooked chicken
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
*1 tablespoon cumin
1 15-ounce can navy beans, undrained
Kosher salt and freshly ground black pepper
3/4 teaspoon smoked paprika
1/3 cup heavy cream
Roasted Garlic
12 cloves garlic, unpeeled, tops cut off
1 tablespoon extra-virgin olive oil

1 cup grated monterey jack cheese, for garnish




Directions
Roast garlic in oven by chopping off the top of the clove and pouring oil over the garlic. Cook in oven at 375 for 15 or 20 minutes. Be sure the garlic is soft and
lightly browned.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles and red peppers on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes. Add the paprika and cream and season with salt and pepper.



I served my chili with Monterey Jack Cheese, sour cream and diced jalapeño.

This chili recipe has a very yummy, smokey flavor from the peppers!