Taxpayers’ Chicken Chili
In honor of Election Day (and because I love the hell outta this recipe), I’m making a batch of Taxpayers’ Chicken Chili. Won’t you join me?
actual horrible photo of today’s batch
2 pounds ground chicken
3 large onions, coarsely chopped
8 garlic cloves, minced
2 jalapeño chilies, minced
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander (or dried cilantro)
1 28-ounce can diced tomatoes in purée
1 or 2 12-ounce bottles of beer
1 14 1/2-ounce can chicken broth (add about an extra 3/4 can if you only use one beer)
1 15 1/4-ounce cans red kidney beans, rinsed, drained
1 15 1/4-ounce cans black beans, rinsed, drained
Lightly coat bottom of heavy large pot with vegetable oil and sauté ground chicken on a medium-low until just cooked through. Set chicken aside (not drained) in a covered bowl.
Heat more oil in the pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and jalapeño chili; sauté 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes, beer and broth. Bring to simmer. Simmer over medium-low heat 1 hour to blend flavors, stirring occasionally.
Add beans to chili. Simmer uncovered until chili thickens, stirring occasionally, about 30 minutes. Add chicken . Simmer until chicken is heated through.
Please note: This is a modified version of a recipe I found at the indispensable epicurious.
UPDATE: BTW, today I used just 1 bottle of beer (Negra Modelo—we had one left in the fridge and I’m allegedly on a diet). I’ve used all kinds of different beers (cheap is just fine) and just about anything works. I’d stay away from using two darks at once though and steer clear (obviously) of stouts or flavored beers. And don’t use “lite” beer because it is Satan’s trickle.
Categories: Food •