WCC

WCC = white chicken chili.  A FAVE in our house.  Probably 3 years ago or so, my office had a chili cook-off themed beer cart.  One of my co-workers at the time brought this white chicken chili in, and I have been in love ever since.  It is SO good.  Very cream based and super rich, with so much flavor, but not spicy.  My mouth is actually watering right now thinking about it.  It's one of our go to recipes for a fall pitch-in or dinner.  It doesn't require TOO many ingredients, and after you've made it a few times, it's a pretty quick process.

But, back to the most recent WCC consumption.  Every fall we have our "first fire" where we light the first fire of the year in our fireplace.  We always buy a large, cheap bottle of wine, drink, eat dinner, and hang out by the fire all night.  Fire nights are some of my absolute favorites, because Dave and I just catch up, talk and enjoy being with each other.  Definitely necessary every once in a while and much better than bad TV reruns.

So, because I heart all of you and fires and WCC make me feel warm and fuzzy, I want share the love.  Get excited.  It is seriously SO good.  Hope it brings you warm, cozy evenings and schmoopy, wonderful memories.

WHITE CHICKEN CHILI

16 oz (1 can) of canned white beans
1 Large Onion, chopped
1 Stick unsalted butter
1/4 c All-purpose flour
3/4 c Chicken broth
2 cups Half and Half
1 tsp Tabasco (or more, if you like spicy)
1 1/2 teaspoons chili powder (or more, if you like spicy)
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper
Two 4-oz cans whole mild green chilies, drained and chopped
5 Boneless, skinless chicken breasts (about 2 pounds)
Some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:

1. Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile, coat your chicken with salt and pepper and some chili powder. Throw them in the skillet. Leave them for five to seven minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done.

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers (or slice it up if you want to save some time) and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold the whole batch, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. 

Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) 

Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc. Noodles are great too.

Recipe credit goes to the fabulous Jeff Watson.  Just in case you ever read this JNeighb, you know I gave you props.

Also, as a warning, you may look like this after consuming too much chili.  Be prepared.