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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Think chili is only tomatoes and beef? This might change your mind. Ingredients:
1 lb. dry white beans |
2 tablespoons olive oil |
1 large white onion, diced |
2 yellow bell peppers, chopped |
1 l.b frozen white corn (or one 15-oz. can, drained) |
1 cup chicken stock |
2 cups whole milk |
1/4 lb. (one stick) butter |
5 tablespoons flour |
1 or 2 tablespoons ground cumin |
1 teaspoon ground ginger |
salt and pepper |
8 oz. sharp, white cheddar cheese, grated (the sharper the better) |
8 oz. cream cheese, cut into cubes to help it melt. |
(optional) ground red pepper |
2 chicken breasts, cooked, diced |
Directions:
1. Soak the beans in water overnight, cook until tender, drain. Speed-soaking is an option - bring to a boil, remove from heat, cover, let stand one hour, then finish cooking - but I think this is not much better than canned beans.
2. Heat the olive oil in a frying pan, just hot enough to cook the onion and bell pepper; stir to heat them evenly. Cook until tender. Set to the side.
3. In a saucepan, bring the chicken stock to a boil. Add milk, heat carefully to just short of boiling, remove from heat, set to the side.
4. In another saucepan (one large enough to also hold the milk/stock mixture later), melt the butter; heat gently until the water boils out (be gentle, butter scorches easily).
5. Reduce the heat to low, add the flour to the melted butter, stir until smooth; add the hot milk/stock, whisk until smooth.
6. Add the grated cheese and the cream cheese, whisk until smooth.
7. Whisk in the cumin and ginger. Add salt and pepper to taste. For a fiery chili, add 2 or three teaspoons of ground red pepper, more if you know what you are doing; omit for a mild chili.
8. In a crockpot, layer in about a cup of beans, about half cup of onion-bell pepper mixture, about a quarter of the white corn, about a quarter of the chicken with enough cheese sauce, to cover; repeat layers, ending with cheese sauce to cover.
9. Ready to eat right away, or let stand in a crockpot on low - the longer it stands, the better it gets.
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