-
1
Place beans in heavy large pot with enough cold water to cover by at least 3 inches.
-
2
Let stand overnight.
-
3
Char chilies over gas flame or in broiler until blackened on all sides.
-
4
Enclose in paper bag; let stand 10 minutes.
-
5
Peel, seed, and chop chilies.
-
6
Set aside.
-
7
Drain beans.
-
8
Return to pot.
-
9
Add enough cold water to pot to cover beans by 3 inches.
-
10
Simmer until beans are almost tender, stirring occasionally, about 1 hour.
-
11
Drain well.
-
12
Melt butter in clean heavy large pot over medium heat.
-
13
Add onions and saute until tender, about 15 minutes.
-
14
Add flour and stir 5 minutes (do not brown).
-
15
Gradually whisk in chicken broth and half and half.
-
16
Simmer gently until thickened, about 10 minutes.
-
17
Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients.
-
18
Simmer gently to blend flavors, about 20 minutes.
-
19
(Chili can be made 1 day ahead.
-
20
Chill until cold, then cover and keep chilled.
-
21
Rewarm before continuing.)
-
22
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil).
-
23
Ladle chili into bowls and garnish with cilantro and green salsa.
-
24
Serve.
-
25
Also known as California chilies; available at Latin American markets and many supermarkets.
