Tailgating Chicken Chili - cooking recipe

Ingredients

1/2 lb. dried navy beans
1 large chopped onion
1 stick (4 oz.) unsalted butter
1/2 tsp. salt
3/4 c. chicken broth
2 c. half and half
1 tsp. Tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. white pepper
2 (4 oz.) cans drained and chopped chilies
5 skinless boneless chicken breasts
1 1/2 c. Monterey Jack, grated
1/2 c. sour cream

Preparation

Soak beans overnight in cold water. Drain. Pour into pan and cover with 2-inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. Melt remaining butter in separate heavy pan. Stir in cooked onion, then add broth and half and half, whisking constantly. Bring to boil and simmer 5 minutes. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and cheese. Simmer, stirring, for 20 minutes. Stir sour cream into chili before serving.