Today I am participating in the lovely Blonde Ambitions…
I absolutely LOVE to cook. I think in another life I would have went to culinary school. The issue with me is that when I cook its not very cheap and once I eat it, I don’t want it again the next day. Well,with the new year and a new budget in place for this girl, I am having to change my habits. When I saw that Leslie was doing this post, I jumped on it. Soups are great things to make at the beginning of the week and then eat on for lunches the rest of the week. (my hubs said it was even better the next day!)
I chose Melissa d’Arabian’s Roasted Garlic White Chicken Chili. The aroma alone while making the Garlic sold me. I mean who doesn’t love Garlic? Most chili recipes are pretty simple, throw everything in a pot and let it simmer. Well this one requires a few more steps but it’s worth the outcome.
(bonus- click the picture and print it out to take with you!)
Roasted Garlic Directions
1. Preheat oven to 400.
2. Peal away outer layers leaving the skin on the cloves. Cut 1/4 to 1/2 inch off the top.
3. Evenly coat with olive oil and wrap with foil
4. Cook for 30 min or until garlic is soft and golden brown.
**Do not have 30 min? Toss the 12 peeled cloves with olive oil and 1 tsp of water in a microwave safe bowl. Cover leaving a vent and microwave until soft. Approx 90 seconds.
Lets get the Chili Started!
1. Preheat the Broiler on high
2. Boil Chicken until cooked, shred with fork and set aside.
3. Cook the diced shallots and white onion in 2 tbsp of olive oil over medium-low heat in a stock pot until caramelized. Approx 20 min.
4. While the onions cook, place the chilies on a foil lined baking sheet and broil for 8 min on the first side and then 4-5 on the second. Basically broil until they are charred on all sides. Let cool and then peel the outer layer, de-seed and chop up. (see pic below)
5. Add the minced garlic to the onion mixture. Cook for 2 min.
6. Add the flour and cook, stirring, until toasted. Approx 2-3 min
7. Increase heat to high and add the wine, simmer 2 min while scrapping the bottom to get all that yummy brown bits on the bottom of the pan.
8. Add roasted chopped chilies 6 cups of broth, the chicken, chili powder, cayenne, drained beans, and salt and pepper to taste. Return heat to simmer.
9. Squeeze the garlic out of the garlic bulb. In a small bowl mix with 1 cup of chicken broth with a whisk until well mixed. (the original directions call for you to put it in a food processor, but I didn’t want to get out mine haha) add garlic mixture to chili.
10. Simmer for 30 min or until it thickens up some.
11. The last 5 min add the thawed and squeezed spinach. I didnt use frozen spinach, I sauted fresh spinach.
12.Add the paprika, and cream.
13. Garnish with Monterrey Jack cheese.