Printable Recipe: Printable Buffalo Bills Prize Winning White Bean Chicken Chili

Buffalo Bills Prize Winning White Bean Chicken Chili

Ingredients:

1 can (16 ounces) white beans
2 cans (4 ounce) of mild green chili peppers
4-5 pound roasting chicken (roasting a whole chicken renders the most flavor)
2 large onions, chopped
1-1/2 cup of grated while cheese (such as Monterey Jack)
1 (4 ounce) container of sour cream
1 stick of real butter (approximately)
1/4 cup all purpose flour
2 cups half and half
2 (4 ounce) can of mild green chili peppers
2 teaspoons chili powder
11/2 teaspoons ground cumin
1/2 to 1 tablespoon Tabasco
1/2 1 teaspoon salt (or more to taste)
1/2 teaspoon pepper

Wash a five pound whole roasting chicken, clean out cavity and place 1/2 onion, a stalk of celery, clove of garlic, and 1/4 stick of butter and a carrot into cavity. Try legs shut with kitchen string. massage 1/4 stick of soften butter into skin and salt and pepper the outside.

Place in a roasting pan and cover with tin foil. Roast in a 350 degree oven for approximately 2 hours, remove tin foil and roast an additional 10 minutes or until skin browns. Allow to cool and debone, shredding meat.

Reserve all drippings for the chili.

In a cast-iron skillet cook onion in 2 tablespoons of the drippings and 2 tablespoons of butter. Remove onions and reserve. Add the rest of the drippings and heat over medium flame.

Sprinkle flour over drippings stirring constantly to make a roux (more butter can be added if roux us too thick). When flour is light brown, add 1/2 and 1/2. Continue stirring constantly until thickened.

Stir in cumin, chili powder, Tabasco, and salt and pepper. Add chicken, beans, mild chilies and cheese. Cook over low heat, stirring occasionally for approximately 20 minutes. Top each serving with a spoon of sour cream.

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