It’s a chili and Fritos kind of night
There are probably as many chili recipes as there are people who make it. More beans, less beans. No beans. No meat. Hot or mild, tomato based or not. Green peppers? I always hoped never. Then there are the add-ons such as spaghetti, cheese, chopped onions, sour cream and Fritos. As a kid I remember it was dangerous to tell your mother’s friend that you liked chili; you never knew what might end up in a bowl in front of you. It sure never looked like what you got at home!
When the rainy season descends upon the Pacific Northwest I start thinking about making chili. It’s comfort food of the highest level.
This chili has a bright, spicy flavor and comes from one of my favorite cookbooks, Nordstrom Entertaining at Home. Everything I’ve tried from this book tastes amazing.
Spicy chicken chili
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 to 1 1/2 pounds of boneless skinless chicken thighs or breasts cut into very narrow strips, or bite-size pieces
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano leaves
- 1 teaspoon kosher salt
- 2 jalapeño chilies, seeded, de-ribbed, and minced
- 1 can (14 1/2 ounce) diced tomatoes in juice
- 2 cups low-sodium chicken broth
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh cilantro stems and leaves
- Diced onion
- Shredded cheddar cheese
- Extra chopped cilantro
- Sour cream
- Diced avocado
- Lime wedges
Using a 6- to 8- quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Toss in the onions and garlic and stirring occasionally, cook until mellow and softened. (About 7 minutes.)
Add the chicken and stirring constantly, cook until no pink remains. (Another 7 minutes.) Add the chili powder, cumin, oregano, and salt and stir to coat the chicken and onion mixture. Add the jalapeño peppers, tomatoes with their juice, and broth, stir well, then cover and simmer for 15 minutes. Add the pinto beans, black beans, black pepper and cook uncovered until the mixture has thickened and the flavors have blended, about 15 minutes or so longer.
Remove from heat and stir in the cilantro.