Before that winter storm apparently closes down the top half of our country, run out and get the ingredients to make this chicken chili! It will warm you up from the inside out as you finish up holiday preparations and/or will be a simple reheat if all that ‘prep’ has you exhausted. This is chili for a crowd so a very large pot is required!
In my ‘burg it is a balmy 70 plus degrees this afternoon with sunny skies and a slight breeze, so I am guessing a white Christmas is not on the agenda for us again this year. Not a surprise in these parts! But to all those out there who will be rolling in the deep… deep snow, that is… I salute you. May your holiday be festive, your home be warm with comfort, and your chicken chili spicy!
* This chili is deemed “holiday” by use of red and green bell peppers, but freestyle it with any bell pepper color you like!
Black Bean Chicken Chili
- 5-6 lb skinless, boneless chicken breast (cut into small cubes)
- 7-8 cloves garlic, finely minced
- 2 large sweet onions, diced (about 3 cups)
- 3 large sweet bell peppers, diced
- 3 large cans (26.5 oz) black beans (about 6 cups) rinsed and drained
- (2) 28 oz size cans fire roasted crushed tomatoes
- (4) 14.5 oz size cans fire roasted diced tomatoes
- 4 tbl olive oil
- 2 cups vegetable or chicken stock/broth
- 2 bottles of good quality beer
- 2-4 hot peppers (jalepeno, serrano, habernaro or your choice for the heat you like)
Spice & seasoning mixture:
- 2 tsp. salt +
- 2 tsp. adobo seasoning
- 2 tsp. black pepper
- 3 tsp. chili powder
- 1 tsp. cumin
- 2 tsp ancho chili pepper – ground
- 1 tsp. chipolte pepper – ground
- 2 tsp. smoked sweet paprika (Spanish style)
- 1 tsp sugar
- Favorite toppings and accoutrements like pepper sauce, hot sauce, sour cream, shredded cheese, chopped onions, etc.
In a very large pot heat 2 tbl olive oil to medium high (not smoking). Add in chicken and cook, stirring every so often until all chicken is just cooked through. This will take about 10-12 minutes. You may also cook in two batches, dividing olive oil and chicken between the two.
Remove chicken to a platter or bowl and set aside in the refrigerator. Pour out any leftover juices from the chicken. Add remaining 2 tbl oil to pot and heat to medium. Stir in the garlic, onions and bell pepper. Stir mixture and cook on medium about 6-7 minutes. Reduce heat to low, cover the pot and cook another 2 minutes.
Meanwhile mix all the spices and seasonings (and sugar) together in a small bowl. Uncover the vegetables and stir in the spices and seasoning mixture. Add in the beans. Stir. Add in the broth and all the tomatoes. Stir again. Bring up the heat to a simmer – this may take 10-12 minutes. Stir occasionally. Leave lid off.
When heated and starting to bubble around the edges add the beer, stirring gently after each bottle is added. Keep heating the chili mixture at a simmer (not a rolling boil). Simmer at this temperature about 30 minutes. Stir occasionally.
Turn heat down slightly and add chicken. Stir gently. Allow to cook, uncovered, for 30 more minutes. Meanwhile, slice the hot peppers in half and remove the seeds. Use gloves to handle the peppers, if necessary. Place as many hot pepper halves into the chili as you like. Stir. Allow to cook on low for 15 minutes, stirring gently every 3 or 4 minutes.
At this point taste a sample of the chili to see if it has the heat you like. If it does, remove the pepper halves and if it does not, leave them in for another 10 minutes or so before tasting again. You can repeat this step again if you like. When the heat is right, adjust the salt, if necessary, as well. Be sure to remove the hot peppers prior to serving unless you’d like someone to get a rather fiery surprise!
Serve in warm bowls with hot sauce, pepper sauce, sour cream, chopped jalepeno, onion, what have you…
This makes a whole lotta chili. Enough for at least 15 large bowls, but it freezes well up to two weeks and leftovers are very tasty too!