Nothing says New Year’s Day like Seriously Simple chicken chili
New Year’s Day at my house is a cozy place for friends, family and chili. After late-night partying the night before, friends stop by in the afternoon and early evening for a casual bowl. And through the years, this tradition has grown, with friends bringing friends. The television is on with a football game in one room, and the dining room has my favorite music playing in the background. Large cereal bowls or chili bowls, a big spoon and a napkin are all you need to put out on a table; let your guests help themselves.
I like to switch up my chili every year. This year, pre-cooked, cut-up chicken is bathed in a rich, flavor-packed chili sauce reminiscent of a rich Mexican mole sauce. To make this extra easy, pick up roasted chickens ahead of time, then skin and cube or shred into 1/2- to 1-inch pieces. Cover and refrigerate. Remove from the refrigerator 30 minutes before adding to the chili.
Also, measure out all the ingredients ahead so you can cook the chili quickly. If you are having a crowd, you can double the recipe. Just make sure to use two large pots.
Bottled roasted peppers work well here since fresh ones are out of season. You can vary the types of beans used; instead of pinto beans, try red kidney beans or black beans. Sometimes I’ll add some winter squash for extra
color and flavor. If you like it very spicy, throw in another chili or two. Serve with your favorite cornbread and perhaps your favorite Mexican beer.
CHICKEN CHILI
Serves 10 to 12 For the chili: 6 medium whole chicken breasts, cooked; or 2 whole roasted rotisserie chickens 3 tablespoons vegetable oil 3 large onions, finely chopped (6 cups) 1 jalapeno chili, seeded and minced 8 medium garlic cloves, minced 4 teaspoons dried oregano flakes 3 tablespoons ground cumin 2 teaspoons ground coriander 1 teaspoon cinnamon 1/2 cup best-quality chili powder 2 12-ounce bottles of beer 2 1/2 to 3 cups chicken broth 1 (28-ounce) can crushed tomatoes 2 (12-ounce) bottles fire-roasted peppers, rinsed and diced 2 (15-ounce) cans pinto beans 1 square unsweetened chocolate, grated 2 tablespoons balsamic vinegar Salt to taste
Optional garnishes: Sour cream Tomato salsa or jalapeno salsa Grated sharp cheddar cheese Chopped green or red onion Crushed tortilla chips
Directions:
Skin and bone the chicken, and shred or cut into small pieces. Place in a bowl, and cover. Set aside.
In a large (6-quart) Dutch oven or other heavy-bottomed pot, heat the oil over medium heat. Add the onions, and saute until soft, 7 to 8 minutes. Stir in the jalapeno and garlic, and saute another minute or two until the garlic is fragrant. Add the oregano, cumin, coriander, cinnamon and chili powder, and stir until well combined.
Pour in the beer, chicken broth and tomatoes; bring to a simmer. Reduce the heat to a low simmer and cook, partially covered, for 1 hour, stirring occasionally.
Add the reserved chicken, the peppers and the beans. Continue to simmer the chili, uncovered, for 20 minutes or so, until it is nicely thickened. Season with salt.
Then add the grated chocolate and vinegar, and stir until the chocolate is melted and everything is well incorporated. Season to taste with salt.
Serve the chili on the stove, and accompany with your favorite cornbread and your choice of garnishes.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including Seriously Simple Parties, and is a James Beard Award-winning radio-show host. Contact her at www.seriouslysimple.com.