Chili
1/4 cup butter
1 medium onion, chopped (optional)
1 large clove of garlic, minced
1/2 cup flour
1 quart half & half
1 quart chicken broth
4 lbs cooked shredded chicken breasts (or canned chicken)
64 oz canned white navy beans, drained
1 tbsp cumin
2 tbsp dark chili powder
1 tsp cayenne (amount optional, adjust for spice)
2 tsp black pepper
salt to taste!
1. Sauté onions and garlic in a stock pot with butter until they have a glassy look. Coat onions and garlic with flour to make a rue. Whisk in the chicken broth and the cream slowly.
2. Add shredded chicken, navy beans and spices.
3. Let simmer 20-30 minutes or until thickened, stirring occasionally.
Serve topped with sour cream, Fritos, shredded cheese or cilantro.
Also if you plan to have it with Fritos you put less salt in!
And I cheat and do shredded chicken in a can