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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is adapted from Ian Garten's Parties cookbook. I made it for a Steeler's playoff game 2005. They won, so it has good luck. It was nice to have a chicken-based chili rather than beef after grubbing on so much bad-for-you snacks. As Alton Brown says, when you realize 'chili' is about the chilies it will all come together for you. Ingredients:
8 cups chopped onions |
1/4 cup olive oil |
1/4 cup minced garlic |
4 red bell peppers, large dice |
2 yellow bell peppers, large dice |
2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better) |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon dried red pepper flakes, to taste |
1/2 teaspoon cayenne pepper, to taste |
4 teaspoons kosher salt |
4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained |
1/2 cup minced fresh cilantro |
8 chicken breast halves, bone-in and skin on |
pepper |
chopped onions or scallion |
grated cheddar cheese |
corn chips |
sour cream |
Directions:
1. Preheat the oven to 350 degrees.
2. Rub the chicken breast with olive oil and place them on a baking sheet.
3. Sprinkle generously with salt and pepper.
4. Roast the chicken for 35-40 minutes, until just cooked.
5. While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
6. Add the garlic and cook 1 min more.
7. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
8. Cook for 1 minute.
9. Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes- may need to do this in batches.
10. Add tomatoes to the pot with the cilantro.
11. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
12. Let chicken cool slightly.
13. Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
14. Serve with the toppings or refrigerate and reheat later.
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