The "Anti-Chili" Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb bacon, chopped
2 onions, chopped
1 bell pepper, chopped
6 cloves jarred minced garlic
3 tbsp chili powder
1 tbsp ground cumin
2 tbsp ground coriander
1 tsp oregano
1 tsp salt
2 c cooked chicken, shredded
2 cans black beans, rinsed
2 cans low-sodium chicken broth
2 cans diced tomatoes
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Directions: |
Directions:In a Dutch Oven, fry bacon over medium heat until brown, drain off all but 2 tbsp fat. Add onions and bell pepper, saute 2-3 minutes. Add garlic and spices (be sure to rub the oregano). Cook until veggies are soft. Add chicken and the rest of the ingredients, bring to a boil. Reduce to low, cover and simmer 1 hour. Remove cover and simmer 1 hour longer, until chili is dark and rich.
Serve with lime wedges, avocado and cilantro. |
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Personal
Notes: |
Personal
Notes: A more grown-up version: increase chili powder to 1/4c, add 1 tsp red pepper flakes and 1/2 tsp cayenne.
A rotisserie chicken from the store can be used. To brine and roast at home: in a container large enough to hold the bird, dissolve 1/2 c salt and 1/2 c sugar in some water, add the bird breast down and fill with more water until the bird is covered. Refrigerate for about 45 minutes. Rinse the bird (if you plan to use it for a meal and leftovers for the chili, then prepare as you usually would). Roast at 375 degrees for about 45 minutes, turn and increase temperature to 450 degrees, and roast about 30-40 minutes more.
Sometimes the drippings from the bird can be used in place of some of the broth, or in addition to it. The drippings would be a great addition if using turkey bacon. Use canola oil with the turkey for the fat in the beginning of the recipe.
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