Update instructions to Creamy White Chili to specify making roux with flour.

diff --git a/recipes/creamy_white_chili.mdwn b/recipes/creamy_white_chili.mdwn
index 43e06077e6e07d3257b96263c96d8e8d645ae21a..67963faa219b5804428a10a242f293973716829c 100644 (file)
--- a/recipes/creamy_white_chili.mdwn
+++ b/recipes/creamy_white_chili.mdwn
@@ -9,10 +9,10 @@
 + 3 bell pepper, chopped
 + 3 jalapeno, seeded and diced
 + 6 garlic cloves, minced
++ 6 c vegetable broth, divided
 + 2 tbsp ground cumin
 + 2 tsp chili powder
 + 3/4 c all-purpose flour
-+ 6 c vegetable broth
 + 6 15-oz can great northern beans, drained
 + 3 15-oz can light red kidney beans, drained
 + 3 4-oz can mild green chilis
@@ -26,10 +26,12 @@
 
 + Heat oil in large pot over med heat. 
 + Saute prepared vegetables until softened and slightly browned. 
-+ Stir in cumin, chili powder, and flour.
-+ Cook flour, and then slowly stir in broth. 
-+ Add beans, chilis, and corn.
-+ Bring to boil and then simmer 15 min.
++ Add about 1 cup of the vegetable broth to a small saucepan and bring to simmer.
++ Slowly whisk the cumin, chili powder, and flour into the broth.
++ Cook flour mixture for about 5 minutes, stirring frequently.
++ Beat remaining broth into cooked flour and then add mixture to vegetables in large pot. 
++ Add beans, chilis, and corn to large pot.
++ Bring to boil and then simmer 15 min, stirring regularly to prevent flour from sticking.
 + Stir in warm milk and gently simmer 2 min.
 + Remove from heat and stir in salt, pepper, and lime juice.