Marc’s White Chicken Chili

Serves 8-12 (party size)

• 1 lb. dried navy beans
• 2 large white onions, chopped
• 3 tbs garlic, chopped
• 2 sticks unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 4 cups half-and-half
• 2 teaspoons Tabasco, or to taste
• 1 tbs chili powder
• 1 1/2 teaspoons ground cumin
• 2 tablespoons salt
• 1 teaspoon white pepper
• 2 teaspoons Mexican oregano
• 1 teaspoon aniseed
• 4  4-ounce cans mild green chilies, drained and chopped
• 4 skinless chicken breasts cooked and cut into 1/2-inch pieces
• 2 cups grated Monterrey Jack
• 1 cup sour cream

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

In a skillet cook onion and garlic in 4 tbs of butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 1 1/2 sticks of butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, white pepper, aniseed and Mexican oregano. Add beans, chilies, chicken, and Monterrey Jack and cook mixture over moderately low heat, stirring occasionally, 20 minutes. Taste and add extra salt if needed.

Suggested Toppings:

• Fresh cilantro, chopped
• Green onion, chopped
• Bacon, crumbled
• Monterrey Jack cheese, shredded

Tips:

For spicy chili, replace one can of mild green chilies with a can of hot jalapeno chilies. And add 1 tbs dried crushed red pepper.