Tuesday, January 26, 2010

White Chili with Roasted Garlic and Chilies

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This recipe is adapted from a recipe I recently found in Food Network magazine. It is amazing! This picture is from Food Network's website but mine looked the same. This is our whole family's new favorite chili/soup recipe.



(For the roasted garlic)
12 cloves garlic, unpeeled
1 TB extra virgin olive oil

(For the chili)
7 whole shallots, chopped finely
2 TB extra virgin olive oil
3 Anaheim chili peppers (look up online if unsure)
3 cloves garlic, minced
3 TB all purpose flour
8 Cups low sodium chicken broth, divided
4 C shredded rotisserie chicken
1 TB chili powder (I used a little less for the kids sake)
½ tsp cayenne pepper (I omitted for kid’s sake)
1- 15 oz can navy beans, undrained
Kosher salt and freshly ground black pepper to taste
10 oz box frozen chopped spinach, thawed and squeezed dry
¾ tsp smoked paprika
1/3 C heavy cream
2 C grated Monterey jack cheese, for garnish

1. Make roasted garlic. Preheat oven to 350. Make a foil packet for the garlic and olive oil. Place packet in oven and roast for around 40 minutes. Set aside and let cool.
2. Make roasted chilies. Preheat broiler. Place the 3 chili peppers on a foil lined broiler pan (or cookie sheet). Broil until charred on all sides turning every few minutes. Should take around 10 minutes total but go longer if they aren’t charred yet. When they’re done transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers. Then stem, seed, and chop. Set aside.
3. Cook the shallots in olive oil over med-low heat in a large stock pot until caramelized, about 15 minutes. Add more olive oil if it looks to dry and starts to stick too much. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, about 2-3 minutes. Increase the heat to high and add 1 C chicken broth; simmer 2 minutes and scrape up any browned bits from the pan. Add the roasted chilies, 6 cups broth, the chicken, chili powder, cayenne, beans, and S&P. Return to simmer.
4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 C broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes. During the last 5 minutes add spinach, smoked paprika, and heavy cream. Add more S&P if needed. Garnish individual bowls with cheese.


1 comment:

  1. This sounds yummy! I can't wait to see what else you post (and try it out!)