How to make it

  • Coat the chicken with salt, pepper and some chili powder and brown in a skillet with butter and oil.
  • Remove the chicken from the pan. When chicken is cool, shred it and set aside.
  • While chicken is cooling, cook the onion in the same pan with 2 Tbs of butter until softened.
  • 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 onion 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.
  • Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, peppers, chicken, cheese and cloves and cook over moderately low heat, stirring occasionally for 20 minutes.
  • Add sour cream. May be served immediately.
  • Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

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    " It was excellent "
    a1patti ate it and said...
    This sounds delicious!
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