Chicken Chili
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
31
Spice
70
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Cumin Seed1 cup
Olive Oil1 large
Onion (cut into 1/4-inch dice)4 medium
Garlic Cloves (minced)1 tbsp
Mexican Oregano (dried)Directions:
1
Heat a medium skillet over medium heat
2
Add anchos and toast until fragrant and beginning to blacken
3
Remove from skillet and let stand until cool enough to handle
4
Add cumin seeds to skillet and toast, shaking skillet constantly, until fragrant, about 3 minutes
5
Transfer to a spice grinder and grind until fine
6
Tear anchos into pieces and place in the jar of a blender
7
Add the stock and chipotles in adobo sauce
8
Puree, and set aside
9
Heat the oil in a large Dutch oven over medium heat
10
Add the onion and garlic and cook, stirring occasionally, until translucent, about 3 minutes
11
Add chicken and cook, stirring, until the exterior turns white, about 5 minutes
12
Add the reserved cumin, the oregano, epazote, and ground chipotle, cook 5 minutes more
13
Stir in the stock mixture, beans, and tomatoes
14
Bring to a boil
15
Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes
16
Serve immediately with cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side
17
Preheat oven to 375 degrees F
18
Spread tortillas in a single layer on a baking sheet
19
Bake until crisp and just beginning to turn golden, 5 to 10 minutes
20
Remove from oven and let stand until cool
21
They will keep, in an airtight container at room temperature, for up to 2 days
22
Yield: about 40