Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, pressed
• 1/4 cup flour
• 4 teaspoons cumin
• 2 cups chicken broth
• 1 cup heavy cream
• 1 (4 ounce) can chopped green chilies (anaheim for less heat, jalapeno for more heat)
• 1/2 cup green chili salsa (i use goya brand)
• 2 (15 ounce) cans beans (such as cannellini, drained and rinsed)
• 3 -4 cups cooked chicken, chopped
• 1 cup monterey jack cheese, grated (use pepper jack if you want it really spicy)

Recipe

• 1 melt butter in oil in a dutch oven or saucepan.
• 2 add onions and saute until tender but not browned.
• 3 add garlic and stir briefly.
• 4 sprinkle in flour and stir until absorbed.
• 5 add cumin and stir again.
• 6 slowly add chicken broth, stirring, until it is heated through and starting to thicken.
• 7 add the cream and continue to cook and stir until starting to simmer. don't allow to boil or the cream may curdle.
• 8 add the chiles, salsa, beans and chicken and bring to a slow simmer.
• 9 cook for about 15 minutes, stirring frequently to prevent scorching.
• 10 just before serving, add the cheese and stir in until melted.