Ingredients
- 10 milliliters garlic (minced)
- 4 jalapeno peppers (fresh)
- 1 1/2 chicken breasts skinned
- 1 bunch scallions (chopped)
- 1 sweet pepper (yellow chopped)
- 475 ml chicken broth
- 180 gr jalapeno peppers monterey jack cheese (grated)
- 120 ml cream
- 70 gr butter
- 32 gr flour
- 2 gr ginger (fresh grated)
- 1 gr salt
- 1 gr cumin
- 1 gr sage
CHICKEN MIXTURE: Melt butter in a 5 litre pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread.
