Spicy chicken chili
Tomorrow, we are entertaining for the big Giants game. I thought this chili would be perfect to serve with all the garnishes and hot cornbread, plus a big tossed salad.
What can be better than to make a big pot of chili on a beautiful snowy Saturday with a fire going in the fireplace? NOTHING!
This is a favorite recipe of mine, adapted from a very old Food and Wine Magazine. It gives you the big chili flavor and isn’t nearly as heavy as it’s made with chicken. It has a melody of spices and heat from the jalapeños. If you don’t like so much heat, remove the seeds, but I like to keep them in. I also like to use Greek oregano which is much more potent and grind cumin seeds for the cumin powder. Again, more powerful flavor.
Joko – I hope you like this!!
SPICY CHICKEN CHILI
-serves 4
2 tablespoons olive oil
1 onion, chopped
3 large cloves garlic, minced
1 pound skinless boneless chicken thighs (about 4), cut into thin strips, all fat removed
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 jalapeño pepper, chopped fine with seeds
1 28 oz. can of whole San Marzano tomatoes, hand crushed, with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 15.5 oz can of drained and rinsed pinto beans
1 15.5 oz.can of drained and rinsed black beans
1/2 teaspoon fresh-ground black pepper
For garnish:
Minced sweet onion
Grated sharp cheddar cheese
Sour cream
Cilantro leaves
Sliced pickled jalapeños
Serve on top of a few tortilla chips or steamed rice
Serve with warm cornbread
In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook, covered, until they soften, about 20 minutes.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes or even longer. Serve topped with the onions, sour cream, cheddar cheese or more jalapeños. It is nice to give your guests a choice. Top all with cilantro leaves.
Wedges of corn bread are always a good complement to chili. Or serve the chili over steamed rice or a few tortilla chips.
