Melissa d'Arabian's White Chili with Quick-Roasted Garlic

Ingredients

• 3  anaheim chile peppers 
• 15 ounce navy beans undrained canned
• 0.5 teaspoon cayenne pepper 
• 1 tablespoon chili powder 
• 1 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 3 cloves garlic minced
• 12 cloves garlic unpeeled
• 0.3 cup heavy cream 
• 6 servings kosher salt and pepper black freshly ground
• 7 cups chicken broth low-sodium
• 1 cup monterrey jack cheese grated for garnish
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 12  shallots chopped
• 4 cups meat from a rotisserie chicken shredded cooked
• 0.8 teaspoon paprika smoked
• 10 ounce pkt spinach frozen dry thawed chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• blender
• plastic wrap
• aluminum foil
• broiler
• microwave
• broiler pan

Directions

1. Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds.
2. Let cool, covered.
3. Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes.
4. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
5. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.
6. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan.
7. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
8. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.
9. Add the remaining 1 cup broth and process until smooth.
10. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.
11. Add the paprika and cream and season with salt and pepper.
12. Garnish with the cheese.
13. Photograph by Kate Mathis