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Epicurious
Bon Appétit

Taxpayers' Chicken Chili

4.2

(53)

Recipe information

  • Yield

    Serves 10 to 12

Ingredients

6 large chicken breast halves with skin and bones
3 tablespoons vegetable oil
3 large onions, coarsely chopped
6 garlic cloves, minced
1 jalape‱o chili, minced
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander
1 28-ounce can crushed tomatoes in purée
2 12-ounce bottles of beer
2 1/2 cups canned low-salt chicken broth
2 15 1/4-ounce cans kidney beans, rinsed, drained
Salsa, crushed tortilla chips, chopped green onions, sour cream and grated cheddar cheese

Preparation

  1. Step 1

    Arrange chicken in single layer in large skillet. Add enough water to cover chicken; bring to boil. Reduce heat, cover and simmer gently until chicken is cooked through, about 12 minutes. Drain chicken; cool slightly. Remove skin and bones; coarsely shred meat. (Can be made 1 day ahead. Cover and refrigerate.)

    Step 2

    Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and jalapeño chili; sauté 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes, beer and broth. Bring to simmer. Simmer over medium-low heat 1 hour to blend flavors, stirring occasionally.

    Step 3

    Add beans to chili. Simmer uncovered until chili thickens, stirring occasionally, about 30 minutes. Add shredded chicken. Simmer until chicken is heated through.

    Step 4

    Ladle chili into bowls. Serve with salsa, chips, green onions, sour cream and cheese.

TagsChiliStewSoup/StewBeerAlcoholBeveragesChicken BreastChickenPoultryOnionRoot VegetableVegetableGarlicJalapeñoChileCanned TomatoTomatoKidney BeanBean and LegumeMainDinnerGluten FreeNut FreeSimmerBon Appétit
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