Slow-Simmered New Mexican Jalapeño White Bean and Chicken Chili

Cheri Clotiaux Stringer (originally from Suzanne Fitzgerald)

Yield: 6-8 servings

This recipe came from my friend, part-time caterer and gourmet cook extraordinaire, Suzanne Fitzgerald. A mellow, soothing chicken and white bean chili with rich cream, this dish is flavored subtly with fresh garlic and green chiles. Serve with Serrano Chile Blue Cornbread [see Breads section]. (Dec 1999)

1/2 pound (about 1 cup) dried Great Northern beans
3 quarts water
1 (4lb) whole frying chicken
10 garlic cloves, minced
2 cups yellow onion, chopped
1 cup green bell pepper, chopped
2 (4oz) cans chopped green chiles
1-2 fresh jalapeño chiles, chopped
1 Tbsp chicken bouillon granules
1 Tbsp ground cumin
1 tsp ground coriander
1 tsp dried oregano leaves
1 Tbsp salt
1 cup half-and-half

Soak beans in 1 quart of the water overnight (or bring to a boil and boil for 2 minutes, remove from heat, and let stand for 1 hour). Drain well. (Note: Add several dried and smoked chipotle peppers to the soaking beans for extra flavor!)

In a stockpot, bring remaining 2 quarts water to a boil and add chicken, beans and garlic. Return to a boil, then reduce heat and simmer, covered, for 1 hour. Remove chicken from pot and set aside.

Add remaining ingredients to stockpot except 1 1/2 tsp of the cumin and half-and-half. Increase heat to high and return to boil. Reduce heat and simmer, uncovered for 1 1/2 hours.

While chili is cooking, as soon as chicken has cooled, remove bones and cute meant into 1/2 -inch pieces. Set aside. When bean mixture has cooked for 1 1/2 hours, remove pot from heat.

Place 1 cup of the mixture in a blender and blend until smooth. Return puréed mixture to pot. Blend another cup of bean mixture until smooth. Add half & half to purée in blend, process until smooth, and slowly pour into pot.

Add chicken and remaining 1 1/2 tsp cumin to pot and stir until blended. Let stand, uncovered, for 15 minutes.

Reheat over low heat if necessary before serving.

NOTE: If chili is to be frozen or made ahead, do not add half-and-half until serving time.