Chili Cook-Off

There's nothing like entering a chili cook-off and winning 2nd place when you are crippled. ha ha That's what happened on Saturday though; we had a multi-stake YSA chili cook-off activity, and I didn't really consider changing my plans to enter it based on the fact that I couldn't stand up straight. A friend tried to convince me to not do it, but another friend (who knows me very well) told her "good luck telling Shanna 'no'."

I was surprised when I walked (er, hobbled) into the cultural hall (from a bathroom break) to hear my name announced as the 2nd place winner - the winner of a $75 gift card to Maggiano's. Yum! If I hadn't have already been up, I would have sent someone else to claim my prize. However, I was up, so I continued the what seemed like forever walk up to the front. I can't actually take all the credit though - I have to thank Jenny for the recipe (a white chicken chili that is fabulous!) and both she and my roommate Lisa for going to the grocery store for me while I slept.

I must say, my chili should have won first place, because the chili that won wasn't very good (I tried it). Oh well, first place was a gift card to the Cheesecake Factory, and I already have a gift card there anyway. Now I just have to figure out who to take with me to Maggiano's - just as soon as my back issues are finished!

Now, here's what you'll all want to try for dinner tonight:

White Chicken Chili

Ingredients:
2 (15 oz.) cans Great Northern Beans, rinsed and drained
1 large onion, chopped
1 stick unsalted butter
¼ cup all purpose flour
1 3/4 cups chicken broth (1 14 oz can)
2 cups half and half (or 1 cup milk and 1 cup half and half)
1 teaspoon Tabasco – or to taste
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
dash cayenne pepper
two 4-ounce cans mild fire roasted chopped green chilies with their juice
1 whole rotisserie chicken shredded – white and dark meat
6 ounces grated Monterey Jack Cheese – about 1 ½ cups
½ cup sour cream
Garnish – fresh cilantro sprigs

Directions:
1. Drain beans in a colander and rinse.
2. Cook onion in 2 Tablespoons butter over medium heat until the onion is softened but not brown.
3. In a heavy pot melt 6 Tablespoons butter over medium low heat and whisk in flour.
4. Turn heat to LOW and whisk constantly for 3 minutes making sure it doesn’t turn brown.
5. Stir in onion and add broth and half and half, whisking constantly.
6. Bring mixture to a boil over medium heat. The mixture should be thickened. If it is too thick add a little broth or water to thin it.
7. Stir in Tabasco, chili powder, cumin, salt and pepper.
8. Add beans, chilies, chicken and cheese.
9. Cook over medium low heat for about 10-15 minutes, stirring occasionally.
10. Adjust salt and pepper to taste.

(I adjusted the seasonings a little to make it a little spicier).

Serve with sour cream, cilantro, and tortilla chips (if you prefer) on the side. Enjoy!