My third recipe for this week is Ina's Chicken Chili. I am hugely torn on this, because of my love of my other chicken chili. I feel guilty.... because I could possibly like this one even better :-( Don't get me wrong; I love the ease of the crockpot and the 4 ingredients. But this one is just so different than the norm. In fact, I have made it twice in the last week. We just really enjoyed it.
I did make a few additions and changes to Ina's original recipe. I don't consider it chili without beans, so I added a can of pinto and a can of white beans.... just because that's what I had on hand. Any bean would work - black, kidney, etc. I also omitted the basil because my plant died before I could bring it inside from the blistering cold. The first time I made this, I ended up adding extra spices while it simmered, so when I made it for the second time, I just went ahead and doubled them all, and I threw in a diced chipotle pepper for good measure. And finally, I used boneless skinless chicken breasts instead of bone-in skin-on. All of my changes are reflected below.
Garnish this however you like; we like Fritos, cheese, green onion, and sour cream. And serving with cornbread is a must - we really like Ina's jalapeno cheddar cornbread (stay tuned for the recipe)!
adapted from The Barefoot Contessa Parties!
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon dried oregano
- 1 chipotle chili in adobo sauce, finely diced
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled San Marzanno tomatoes in puree, undrained
- 3 boneless, skinless chicken breasts, trimmed of fat
- 2 cans beans, rinsed and drained (any combination or type)
- Freshly ground black pepper
Meanwhile, heat olive oil in a large stockpot or dutch oven. Sautee onions 10-15 minutes, or until softened and translucent. Add chopped bell peppers and all the spices, and cook an additional 5 minutes.
Roughly chop the tomatoes; either use your hands to break them apart as you add them to the pot, or pulse a few times in the food processor. Add tomatoes and their puree to the onions and peppers, and bring to a boil. Reduce heat, and allow to simmer, uncovered for 30 minutes. Stir occasionally.
Stir in the chicken and beans, and allow chili to simmer for an additional 20 minutes. Serve with desired toppings.