It's finally "chili" time...

As I headed out the door for my morning run at 6:30 am-the temp said 50 degrees...brrrrrr it's cold and I am so excited. It made my run so much better. I LOVE this time of year so much. I do miss the leaves changing in VA, but I just love the coastal breezes this time of year too. And like my friend in Texas says, no leaves to clean up.

Anyhoo, today I'm making a batch of white chili for a neighbor who has 2 small children and recently had back surgery and is flat on her back for 3 weeks. What a perfect day to make it as it feels like fall has finally arrived! Of course, I'm making enough for my family to eat too. White chili is one of my fave fall dishes...so I will share it at the bottom of this post.

Tomorrow I am going to a baby shower for my friend J at this place in Columbia. The whole family is driving over so they can see grandma and grandpa while we are in town. Sunday we are going the Children's Festival, which Harrison has been talking about for days. Everyday he asks if "we are going to the petting zoo to ride the ponies and go down the big slide"? It's so cute! Well, it's another jam packed weekend, but should be a good time, now off to make that chili! Here's the recipe:

White Chicken Chili

INGREDIENTS:
16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:
1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.