Archive

ShareThis Page
Simple chicken chili is an easy way to feed a New Year’s Day crowd | TribLIVE.com
Food & Drink

Simple chicken chili is an easy way to feed a New Year’s Day crowd

ptrfdsimple122015
Diane Rossen Worthington
After a night of partying, a bowl of chicken chili is quick and comforting.

New Year’s Day at my house is a cozy place for friends, family and chili. After late-night partying the night before, friends stop by in the afternoon and early evening for a casual bowl. And through the years, this tradition has grown, with friends bringing friends. The television is on with a football game in one room, and the dining room has my favorite music playing in the background. Large cereal bowls or chili bowls, big spoons and napkins are all you need to put out on a table; let your guests help themselves.

I like to switch up my chili every year. This year, pre-cooked, cut-up chicken is bathed in a rich, flavor-packed chili sauce reminiscent of a rich Mexican mole sauce. To make this extra easy, pick up roasted chickens ahead of time, then skin and cube or shred them into 1- to 12-inch pieces. Cover and refrigerate. Remove the chicken from the refrigerator 30 minutes before adding it to the chili.

Also, measure out all the ingredients ahead so you can cook it quickly. If you are having a crowd, you can double the recipe. Just make sure to use two large pots.

Bottled roasted peppers work well here since fresh ones are out of season. You can vary the types of beans used; instead of pinto beans, try red kidney beans or black beans. Sometimes I’ll add some winter squash for extra color and flavor. If you like it very spicy, throw in another chile or two. Serve it with your favorite corn bread and perhaps your favorite Mexican beer.

Contact Diane Rossen Worthington at seriouslysimple.com.

Chicken Chili

For the chili:

6 medium whole chicken breasts, cooked; or 2 whole roasted rotisserie chickens

3 tablespoons vegetable oil

3 large onions, finely chopped (6 cups)

1 jalapeno chile, seeded and minced

8 medium cloves garlic, minced

4 teaspoons dried oregano

3 tablespoons ground cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

12 cup best quality chili powder

2 bottles (12 ounces each) beer

2 12 to 3 cups chicken broth

1 can (28 ounces) crushed tomatoes

2 bottles (12 ounces each) fire-roasted peppers, rinsed and diced

2 cans (15 ounces each) pinto beans

1 square unsweetened chocolate, grated

2 tablespoons balsamic vinegar

Salt, to taste

Optional garnishes:

Sour cream

Tomato salsa or jalapeno salsa

Grated, sharp cheddar cheese

Chopped green or red onion

Crushed tortilla chips

Skin and bone the chicken and shred or cut into small pieces. Place in a bowl and cover. Set aside.

In a large (6-quart) Dutch oven or other heavy-bottomed pot, heat the oil over medium heat. Add the onions and saute until soft, for 7 to 8 minutes. Stir in the jalapeno and garlic, and saute for a minute or two until the garlic is fragrant. Add the oregano, cumin, coriander, cinnamon and chili powder, and stir until well combined.

Pour in the beer, chicken broth and tomatoes; bring to a simmer. Reduce the heat to a low simmer and cook, partially covered, for 1 hour, stirring occasionally.

Add the reserved chicken, the peppers and the beans. Continue to simmer the chili, uncovered, for 20 minutes or so, until it is nicely thickened.

Add the grated chocolate and vinegar and stir until the chocolate is melted and everything is well incorporated. Season to taste with salt.

Serve the chili with your choice of garnishes.

Makes 10 to 12 servings.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.