1/2 pound dried navy beans
1 large onion ~ chopped
4 cloves garlic ~ crushed
1 stick butter
2 TBS olive oil
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup white wine
1 teaspoon tabasco sauce
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
dash cayenne pepper
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (4 oz.) mild chopped green chilies
3 sauteed boneless, skinless chicken breast halves -- cubed
1 bunch cilantro, chopped
1 1/2 cups grated Monterey jack cheese
1/2 cup sour cream
1. Soak beans in cold water overnight.
2. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain.
3. Saute onions and garlic in 1 tablespoons of butter and 1 tablespoon of olive oil until soft.
4. In a separate heavy pan, sautee the chicken until browned in a bit of butter. Take chicken out and let cool.
5. Melt remaining butter and whisk in flour in the pan you cooked the chicken in. Cook whisking constantly, for 3 minutes, without browning.
6. Stir in cooked onion and gradually add broth and wine, whisking constantly. Bring to a boil and simmer 5 minutes.
7. Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, half of the cilantro and simmer, stirring for 20 minutes.
8. Top a bowl of chili with shredded cheese and cilantro and a dollop of sour cream and serve.
~*~ From Suzy ~*~