Preheat oven to 375 degrees. Season chicken with taco seasoning and poultry seasoning. Bake about 30-45 minutes. Dice and reserve.
Melt butter and saute onion, garlic and jalapenos until the onions are translucent. Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes. Add chili powder, cumin and flour, stirring 5 minutes. Add chicken stock, half and half, salt, white pepper, hot sauce and Worchestershire sauce, cooking until mixture is thickened and beans are soft. Add diced chicken and cheese, stirring until cheese is melted.
This makes a lot of chili so make sure to use a very large pot. I usually use a very large Dutch oven. The leftovers are great to freeze and use again later!
For thicker chili, smash some of the beans up against the side of the pot once they have had a chance to soften.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 475 (67%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 201.4mg||62 %|
|Sodium 2267.6mg||78 %|
|Potassium 733.1mg||19 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 18.4g|
|Protein 38.6g||55 %|
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Calories per serving: 704
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