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1
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl.
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2
Cover, leaving a vent, and microwave until soft, about 90 seconds.
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3
Let cool, covered.
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4
Prepare the chili: Preheat the broiler.
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5
Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.
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6
Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes.
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7
Transfer to a bowl, cover with plastic wrap and let cool.
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8
Peel the peppers with your fingers or a paring knife.
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9
Stem, seed and chop.
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10
Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.
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11
Add the flour and cook, stirring, until toasted, about 3 minutes.
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12
Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan.
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13
Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste.
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14
Return to a simmer.
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15
Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.
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16
Add the remaining 1 cup broth and process until smooth.
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17
Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.
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18
Add the paprika and cream and season with salt and pepper.
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19
Garnish with the cheese.
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20
Photograph by Kate Mathis
