Chicken Chili

Course : Chili
Serves: 12
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4 cups coarsely chopped yellow onion
1 1/2 cups coarsely chopped green bell pepper
4 cloves fresh garlic
1 1/2 pounds boneless skinless chicken breast halves -- cut into slices
1/4 cup chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon powdered chipotles
1/2 teaspoon salt
1 1/2 cups New Mexico chiles -- roasted,peeled,diced
29 ounces canned chopped tomatoes -- including liquid
16 ounces defatted chicken stock
12 ounces hard cider, dark beer, or dry white wine
6 ounces tomato paste
2 tablespoons chipotle puree
3 pieces bay leaves
31 ounces canned garbanzos -- drained
1 teaspoon cayenne (or other heat source) -- to taste

Preparation / Directions:

Saute the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice.

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