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Epicurious
April 1999

Taxpayers' Chicken Chili

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

Need to make a substitution?

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.

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