After making this recipe many times, we have refined it a bit, and have added a large version for parties and occasions where you have more hungry folks. I made the mistake of taking this off the menu for one of our parties, and can’t tell you how many people asked “Where is your chicken chili?” So it is on the menu for just about every party at our house. You can easily make this chili recipe a day ahead and warm it for the party, just make sure that it doesn’t get eaten before the party starts!
Large Recipe – makes 10 Quarts
Ingredients:
- 1.5 pound dried navy beans or 5 15-ounce cans (can substitute or mix in other white beans)
- 2 large onions, chopped
- 2 sticks (1 cup) unsalted butter
- 1/2 cup flour
- 1-1 1/2 cup chicken broth
- 4 cups half and half
- 1-2 tablespoons chili powder
- 1-2 tablespoons ground cumin
- 1-2 teaspoons Sabrosa Fired up salt, or to taste
- 1 teaspoon white pepper
- 3 7-ounce cans diced mild green chilis
- 4-5 pounds chicken tenders, cooked and shredded
- 3-4 cups grated Monterrey jack or other mild cheese
If using dried beans, soak in cold water overnight. Simmer beans until tender, about 1 hour; drain. Or cook in an instant pot: Rinse beans well. Add beans, 4 cups water, 2 bay leaves, and a tablespoon of olive oil. Cook on high pressure for 25 minutes. Let simmer for 20 minutes, natural release. Check for softness. Drain.
Cook onion in skillet in 4 tablespoons butter over moderate heat until softened.
In a large heavy pot melt the remaining 12 tablespoons of butter and whisk in flour. Cook roux, constantly whisking, for 3 minutes. Stir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring for 5 minutes or until thickened. Stir in chili powder, cumin, salt and pepper. Add beans, chilis, chicken, and cheese, and cook the mixture over low heat, stirring for 20 minutes. Adjust spice levels to your taste.
You may add sour cream and garnish with cilantro, but we find it perfect without that.
These amounts fill an X-large crock pot.