Jane Butel is a fabulous cook. When she cooks "Tex-Mex" I take notice. She plans to prepare this "blue cheese" chili at one of her next cooking classes. I'm too far away to participate, but did want to share it with Gourmet Living readers.
Author: Jane Butel
2Tablespoonsbacon drippings or butter
1large whole boneless skinless chicken breastcut into ½ inch dice (2 to 2 ½ cups)
3cupsrich chicken broth
4 to 6fresh green chiles parchedpeeled, and coarsely chopped, or 1 cup canned or frozen chopped green chiles
1medium russet potatoun-peeled, diced
½teaspoonsaltor to taste
½cupcrumbled blue cheeseblue cheese, Gorgonzola, Roquefort, or stilton will work well
Melt the bacon drippings in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes.
Add the garlic and chicken and cook, stirring, until the chicken begins to brown, about 4 minutes.
Add the broth, green chiles, and potato to the pot. Simmer until the chicken is cooked through and the potatoes can be pierced with a fork, 30 to 40 minutes.
Taste the chili and adjust the seasonings as needed, adding salt to taste (many chicken broths and bouillons are so loaded with salt that none is needed). Spoon the chili into individual bowls, and scatter the blue cheese over the top of each serving.
Note: To make “rich” chicken broth, simply simmer regular chicken broth (canned or homemade) over medium heat until it is reduced by half, 15 to 20 minutes (in this case you would begin with 6 cups broth and cook it down to 3.)
Blue Heaven Chili https://gourmetliving.org/jane-butel-blue-heaven-chili/