I'm sure some sun- and dust-blasted leatherface in New Mexico may consider adding anything other than beef to chili to be anathema and possibly indicative of socialist leanings and sympathy with Indians, but it's actually quite good and results in a chili that is much less greasy than you usually get with beef.
Today's Specimen
Ingredients
- 2 cans (14/5 oz.) black beans
- 2 cans (14.5 oz.) kidney beans
- 2 lbs. chicken breast, cut bite-size
- 2 cans (14.5 oz.) peeled, diced tomatoes
- 1 can (14.5 oz) whole kernel corn
- 2 large red bell peppers, batonnet
- 3 medium to large habaneros, fine dice
- 1 large yellow onion
- 4 cloves garlic, fine dice
- 2 cups fresh cilantro, chopped
- 10 oz. tomato paste
- 1 tbsp. any kind of vegetable oil
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- ½ tsp. ground nutmeg
- ½ tsp. black pepper
- 2 tbsp. dry basil
- 1 tbsp. dry oregano
Directions
- Cook the chicken in a large saucepan in the vegetable oil on medium heat until the outsides are cooked, then add enough water until the chicken's submerged up to half an inch and cook on medium temperature — turning ever few minutes — for about twenty minutes. It should be fully or mostly cooked. Cut into bite-sized pieces and set aside.
- Toss everything else into a large pot and bring to medium heat until the chili is simmering, then add the chicken and cover, and cook on medium heat for ten minutes then bring down to low and have simmer for at least an hour.
Next Time in the Lab
Heh heh, another fire-and-forget meal, like dropping bunker busters in Iraq. I really don't know what I'd do to improve this chili since it's about as sweet and pungent and spicy hot as I like it. Seriously, this is a first. Oh, wait, add some carrot!
- Steam and shred the chicken instead.
- Add 2 cups carrot, sliced alumette.
