Here is the recipe for the chili:
1/2 pound dried navy beans, picked over***
1 large onion, chopped
1 stick of butter
1/4 cup of flour
2-3/4 cups chicken broth
1 teaspoon Tabasco sauce
1-1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt*
1/2 teaspoon white pepper or to taste
2 - 4 ounce cans whole mild green chilies, drained and chopped
2 pounds of cooked turkey, cut into 1/2 inch pieces
1-1/2 cups Monterrey jack cheese, grated
Creme Fraiche or sour cream
***Since I hadn't planned on making chili until late today I didn't have ant beans soaked. I could have used canned beans but canned beans have a different taste. I took the 1/2 pound of beans and rinsed them. Add the rinsed beans to a pan and cover with water. Sit on stove top and bring the beans to a boil. Once it boils, cover, remove from heat and let sit for 1 hour. After 1 hour, rise beans in a colander and then add the beans back to the pan. Add 6 cups of water and place on stove, bring to a boil, cover and simmer for 1 hour. After 1 hour taste a bean and see if it is tender. If it isn't tender continue to simmer for another 30 minutes. Once done rinse beans and you are ready for use in the chili.
In a large pan melt butter and add onion; cook onions until tender (don't let them brown), using a whisk add flour and continue to whisk. Whisk in broth and whisk until the flour is mixed in and there are no lumps. Bring mixture to a boil and simmer, stirring occasionally for about 5 minutes or until thickened. Whisk in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, turkey and cheese, cook over moderately low heat, stirring, cook for 20 minutes.
Note: It will look like there isn't enough broth when you go to add the turkey and beans but it will be enough. As it cooks it will create more liquid.
*if you are using commercial chicken broth, do not add the salt until it has cooked for a while and then taste and add salt accordingly.
Serve chili with a dollop of sour cream. Served the chili with a wine called Smith Mountain Lake Mist (a mix of Vidal Blanc and Chardonnay) from Hickory Hill Vineyards and Winery located in Moneta, Virginia.
This post was shared on the Heathly Home Economist Monday Mania 2/13/2012.