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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A change of pace to regular beefy chili fare. Ingredients:
1/4 cup olive or vegetable oil |
2 medium onions, chopped |
4 - 5 stalks celery, chopped |
1 tbsp coarse grind garlic |
2 - 3 lbs skinless boneless chicken thighs, 1/2-inch dice |
salt and pepper, to taste |
1 tablespoon ground cumin (more or less) |
4 (15 oz) cans white beans, drained, juices reserved |
1 (46 oz) can chicken broth |
Directions:
1. 1. In an 8qt stockpot, heat the oil over medium heat. Add onion and celery to the oil; cook for about 5 minutes.
2. 2. Add garlic and chicken; sprinkle with salt and pepper. Fry chicken for about 5 minutes, or until meat is not pink on the outside.
3. 3. Mix in cumin. Add beans and enough chicken broth to cover all. Simmer until chicken is cooked through and liquid is reduced, about 30 to 45 minutes. Add some of reserved bean liquid if needed.
4. 4. Season chili to taste with salt and pepper.
5. SUGGESTED SIDES: Cornbread, saltines or corn chips.
6. NOTE: Chilies and thick stews are excellent served in bread “bowls”. I would use a round hollowed out, 8 oz rye or pumpernickel loaf for each person if the soup is the main course; otherwise for appetizers, use a biscuit dough recipe divided in 6 parts, shaped over the sprayed undersides of a jumbo muffin tin and baked for 10-12 minutes at 450F deg.
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