Chicken Chili

• 1/4 stick of butter
• 1 medium onion, chopped
• 2 pounds chicken breast or thigh
• 8 tablespoons flour
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1-3 jalapeno peppers, seeded and diced
• 4 cloves garlic, minced
• 1 teaspoon ground black pepper
• 3 15-ounce cans of low-sodium chicken stock
• 15-ounce can black beans, drained and rinsed
• 15-ounce can great northern white beans, drained and rinsed
• 8 ounces pepper jack cheese, grated
• Salt to taste

1. Procedure:
2. 1. On medium-high heat, melt the butter in a large pot. Add the onions and chicken meat. Cook until chicken is browned.
3. 2. Add flour, cumin, chili powder, jalapeno peppers, garlic and black pepper. Stir and cook 2 minutes.
4. 3. Remove from heat, stir to cool slightly. Stir in chicken stock.
5. 4. Place back on low heat, add black and great northern white beans, pepper jack cheese and salt as needed. Bring to a simmer, stir and cook for about 2 hours, stirring occa

butter, onion, chicken, flour, cumin, chili powder, ground black pepper, chicken stock, black beans, great northern white beans, pepper, usalt

Taken from www.epicurious.com/recipes/member/views/chicken-chili-51348411 (may not work)