This is great just as a chili. I have also used this recipe as enchilada filling. Either way is great!
2 (15 oz.) cans small navy beans, drained and rinsed
1 large onion
1 stick of butter
1/4 cup flour
1 cup chicken stock (may need more for thinning)
1 1/2 cup Half and Half
1/2 cup milk
1 teaspoon Tabasco
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 oz.) cans diced, mild green chilies, drained
2 pounds cooked chicken, shredded
1 1/2 cups grated montery jack cheese
1/2 cup sour cream
2 cans kernel corn, drained (optional)
In skillet: Cook onion in 2 tablespoons butter over low heat until soft but not browned.
In 6-8 quart pot: Melt remaining butter and whisk in flour. Cook roux (flour and butter mixture) whisking constantly for 3 minutes. Stir in onion and gradually add stock, milk, and half and half, whisking constantly. Bring mixture to a boil, then lower to simmer, stirring occasionally for 5 minutes.
Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and cheese. Cook over low heat, stirring frequently for 20 minutes. Add sour cream and corn and warm through.
Serves 6 to 8.
Note: This makes a very mild chili. To make spicier, add more Tabasco, chili powder, and cumin to taste. This is even better on the second day. Reheat gradually on stovetop.
Tip for cooking chicken:
rub raw chicken breasts with olive oil and cumin and bake at 350 degrees for 40 minutes or just until done. Cool, cut and add to chili.