4 cups The Best Dressed Chicken cooked, shredded chicken
3 tablespoons olive oil
1 sweet onion, diced small
1 stalk celery, diced small
1 green bell pepper, seeded and diced small
1/4 teaspoon Scotch Bonnet pepper diced fine
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon cayenne
6 cups chicken stock
2 cans white beans
2 cups fresh corn
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3/4 cup whole milk
Salt and freshly ground black pepper, to taste
Heat olive oil in a large heavy pot over medium heat. Add the onion, celery, bell pepper, and Scotch Bonnet pepper and cook until soft. Add garlic, cumin, chili powder, and cayenne; sauté.
Pour in the chicken stock and bring to a boil. Add the white beans, corn, chicken, salt and pepper. Reduce the heat to low and simmer for about an hour.
Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook the roux for 1-2 minutes. Pour in the milk and continue whisking until a thick paste forms, about 2-3 more minutes. Stir the paste into the chili until it is completely incorporated and there are no lumps.
Cook over low heat for 45 minutes. Add additional salt and pepper to taste.
Serves 6 – 8