Whew! It has been a while! We moved, started new jobs, are still getting settled in, and have been out of town so much celebrating weddings, babies, and all of the parties they bring for our favorite people. We celebrated our first wedding anniversary, and bought our first car together - all the while adjusting to the reality that we are actually adults. We have two weddings and a christening to go this year, and are trying to just relax and explore our new neighborhood as much as we can on our "off" weekends. There is a big part of me that loves and thrives off of the crazy, but then I always have to counter it with time to do absolutely nothing. Cue last Sunday: our plans included our couch, football, sweatpants, and chili.. This chicken chili recipe was the perfect fall chili, and I can't wait to make it again.
| Ingredients: 2 pounds boneless, skinless chicken thighs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon cumin 1/4 teaspoon cayenne 2 tablespoons olive oil 2 tablespoons butter 1 red onion, diced 2 bell peppers, diced (yellow or orange), seeded and diced 3 poblano or banana peppers, seeded and diced 1 jalapeno pepper, seeded and diced 4 garlic cloves, minced 1/2 teaspoon crushed red pepper 2 tablespoons tomato paste 2/3 cup hard cider or pumpkin beer 1 (28 ounce) can whole tomatoes 1 (15 ounce) can tomato sauce 8 ounces tomato puree 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon pepper toppings: chives, cheddar cheese, guacamole, red onion | Season the chicken with the salt, pepper, smoked paprika, garlic powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper. In a large stock pot over medium-high heat, add 1 tablespoon each the olive oil and butter. Add the chicken and cook until golden and brown on both sides, about 12-14 minutes with the cover on the pot, only removing to flip the chicken half way through. Remove the chicken, and transfer to a plate to cool. While cooking the chicken, chop all of the veggies. Reduce the heat to medium-low, and add the remaining tablespoon of olive oil and butter. Stir in the onion, peppers, and garlic, and cook until softened, stirring occasionally for 10 minutes. In the meantime, shred the chicken with a fork, and add back to the skillet, stirring everything together. Add the crushed red pepper flakes, and tomato paste, stirring well to combine for 5 minutes. Increase the heat, and add in the cider or beer to deglaze the pot, scraping any browned bits off of the bottom of the pot. Add in the whole tomatoes, tomato sauce, and tomato puree. Stir in the chili powder, cumin, brown sugar, and additional salt & pepper. Bring to a boil, then reduce to a simmer and cover. Simmer the chili for at least 30 minutes, or longer until you are ready to eat! Before serving, taste and season accordingly, adding more salt, pepper or chili powder as necessary. |
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