All Things BBQ - Chili Blanco

I've made this a few times and it's always a hit. The recipe is based on Chef Tom's from the All Things BBQ youtube channel: Chef Tom is the man ... I take a few liberties with his recipe, but can't quite claim it as my own. In any case, I highly recommend giving this a try.

I use chicken thighs, seasoned with whatever I have on hand. Today it was bad byrons butt rub, and some red pepper flakes:



Grill em up. Going for about 90% cooked. No need to cook em through as they'll simmer in the chili later. Just want some char flavor:



Dice, and set aside:



Next dice up 1 yellow onion, 3 poblanos, 2 jalapeno:



Heat up a cast iron dutch oven, add a little oil, then toss in the veggies:



Time for some seasoning: Tbsp each of Cumin, Garlic Powder, Mexican Oregano, Salt:





Cook down until veggies are soft, onions translucent, etc. Then add 2 cans of rinsed white beans, and all of the chicken:



Cook for a few minutes, just to let the beans and chicken come up to temperature. Then we will make a lazy roux in the pot. Add 3 tbsp of butter, and once that's melted add 1/4 cup of flour . NOTE: Mine came out a little thinner than I would prefer following the recipe at 1/4 cup of flour. I would recommend 1/2 cup if, like me, you want it a little heartier.





Stirring constantly:



Once your roux has darkened just a bit, add 1 qt of chicken stock:



From here, let it simmer a while. Want to make sure that chicken finishes cooking and the veggies lose their crunch completely (or else my Wife will fuss at me).

Once you're satisfied everything is fully cooked, add 1 cup heavy cream and 8 oz of cream cheese (cubed):



At this point I brought it inside b/c pit was getting a little too hot and I didn't want to risk scorching the cheese. Besides it had probably absorbed all of the smokey flavor it needed:



Simmer gently until all of the cream cheese is dissolved, then add some MJ cheese:



Melt the MJ and salt to taste. We're there:



I like mine with a little cilantro and some Valentina: