"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
Oxmoor House JANUARY 2012
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.
Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.
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