Spicy Chicken Chili

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Yield:
4
January 1997
RECIPE BY Food & Wine

Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs.

Ingredients

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound skinless chicken thighs (about 4), cut into thin strips
  • 4 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 2 jalapeño peppers, seeds and ribs removed, chopped
  • 1 1/2 cups canned crushed tomatoes with their juice
  • 2 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
  • 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
  • 1/2 teaspoon fresh-ground black pepper
  • 1/3 cup chopped cilantro (optional)

How to Make It

Step 1

In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Step 2

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Step 3

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Step 4

Menu Suggestions: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Step 5

Wine Recommendation: A red wine with plenty of acidity is best suited to the spice and heat here. Look for a sangiovese from California or a dolcetto from the Piedmont region of Italy.

Quick From Scratch Chicken

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