CHICKEN CHILI
My brother and I make this chili together every fall, and it’s one of my favorite traditions. Cooking with Sean and coming up with new recipes for our collection is always so exciting. This chili is definitely spicy but not overpowering—if you like it a little milder, you can cut back on the red pepper flakes and/or cayenne. It’s great all year round, although I’m partial to it in those first few weekends of autumn when the air is crisp and cool. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: At least 2 hours, 15 minutes
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 or 3 garlic cloves, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 pounds ground chicken
1 (28-ounce) can crushed tomatoes
1½ teaspoons red pepper flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
¾ teaspoon dried mustard
¾ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon dried oregano
2 cups chicken broth
½ cup apple cider vinegar
1½ teaspoons ground cayenne pepper, divided
- In a large cast iron pot over medium heat, heat the olive oil. Sauté the onion, garlic, and red and yellow bell peppers until they have softened, about 5 minutes.
- Add the chicken, and brown, 5 to 10 minutes, stirring with a wooden spoon to break up the larger pieces.
- After the chicken is mostly browned, add the tomatoes. Give it all a good stir, and add the red pepper flakes, chili powder, cumin, paprika, mustard, coriander, allspice, and oregano.
- Bring the chili to a low boil, and reduce the heat to low. Simmer the chili for at least 2 hours. Periodically stir in some chicken broth when it starts getting thick. You may not need the whole 2 cups.
- About 20 minutes before serving, stir in the apple cider vinegar. Add the cayenne ½ teaspoon at a time, stirring it in and tasting for heat before adding more, until it is as spicy as you like it.
- Serve immediately.
VARIATION 1 SLOW COOKER CHICKEN CHILI: Sauté the onion, garlic, and peppers and brown the chicken as written in the original recipe. Transfer to a slow cooker, and add the remaining ingredients. Cook on low for 8 to 10 hours.
VARIATION 2 EXTRA-SPICY CHILI: Garnish with scallions for a little pop of brightness and some pickled jalapeños if you really like it hot.
PREP TIP: If you have the time, start this recipe in the morning and allow it sit on the stove over low heat for as long as possible. The longer it has to cook, the better the flavor will be.
