Melissa d'Arabian's White Chili with Quick-Roasted Garlic

Name: Melissa d'Arabian's White Chili with Quick-Roasted Garlic
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 3 Anaheim chile peppers; 425 grams navy beans, undrained; 1 teaspoons cayenne pepper; 1 Tbsp chili powder; 237 milliliters dry white wine; 3 Tbsps all-purpose flour; 3 cloves garlic, minced; 12 cloves garlic, unpeeled; 79 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 2 liters low-sodium chicken broth; 237 milliliters grated monterey jack cheese, for garnish; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 12 shallots, chopped; 946 milliliters shredded cooked chicken; 1 teaspoons smoked paprika; 283 grams box frozen chopped spinach, thawed and squeezed dry

Meliss If you have chicken, olive oil, spinach, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds.

Ingredients you will need

Roasted Garlic

Whole Garlic Cloves

Olive Oil

Water

Equipment you will use

Microwave

Bowl

Let cool, covered.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes.

Ingredients you will need

Olive Oil

Shallot

Chili Pepper

Equipment you will use

Broiler Pan

Sauce Pan

Broiler

Aluminum Foil

Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Knife

Bowl

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.

Ingredients you will need

Minced Garlic

Shallot

Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan.

Ingredients you will need

All Purpose Flour

Wine

Equipment you will use

Frying Pan

Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

Whole Chicken

Chili Pepper

Beans

Broth

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.

Ingredients you will need

Roasted Garlic

Equipment you will use

Food Processor

Blender

Add the remaining 1 cup broth and process until smooth.

Ingredients you will need

Broth

Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.

Ingredients you will need

Spinach

Chili Pepper

Add the paprika and cream and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Paprika

Cream

Garnish with the cheese.

Ingredients you will need

Cheese

Photograph by Kate Mathis

Equipment

Ingredients

Servings:

Anaheim chile peppers 425grams

navy beans, undrained 1teaspoons

cayenne pepper 1Tbsp

chili powder 237milliliters

dry white wine 3Tbsps

all-purpose flour 3cloves

garlic, minced 12cloves

garlic, unpeeled 79milliliters

heavy cream 6servings

Kosher salt and freshly ground black pepper 2liters

low-sodium chicken broth 237milliliters

grated monterey jack cheese, for garnish 1Tbsp

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 12

shallots, chopped 946milliliters

shredded cooked chicken 1teaspoons

smoked paprika 283grams

box frozen chopped spinach, thawed and squeezed dry

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.