 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
I’m a huge lover of chili. Chicken lightens up this version but maintains the classic flavors you expect from a hearty bowl of stew. I love to use beer as a braising liquid, and there’s nothing better on a cold day than a warm bowl of chili and a cold pint of beer. (I like this on a hot day, too, just not with hot beer!) —Todd English Ingredients:
1 pound ground chicken |
1 1/2 cups chopped yellow onion |
2 tablespoons minced (about 4 cloves) garlic |
1 tablespoon canola oil |
2 tablespoons ancho chile powder |
1 1/2 teaspoons ground cumin |
1 teaspoon kosher salt |
2 cups chicken broth |
1 (12-oz.) bottle of beer |
1 (14.5-oz.) can tomatoes, undrained and chopped |
1 (15.5-oz.) can white beans, drained and rinsed |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh rosemary, chopped |
kosher salt and freshly ground black pepper to taste |
garnish: shredded mild cheddar cheese, lime wedges |
Directions:
1. Cook first 3 ingredients in hot oil in a large Dutch oven over medium-high heat, stirring often, 12 to 13 minutes or until meat crumbles and is no longer pink. Stir in chile powder and next 2 ingredients, and cook 1 minute. Add broth and next 2 ingredients, and bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes. Stir in beans, and cook 5 minutes or until thoroughly heated.
2. Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.
|
|