Chili con Pollo

Who doesn’t like a great bowl of zesty chili for comfort food from the American Southwest. Purists say authentic chili does not have tomatoes, chicken or beans, so actually this is a modern take on the real thing, but the flavors of the dried ancho peppers in the chili powder and the cumin still are what really drive this dish. This recipe is not overly spicy with only a touch of ground chipotle pepper, but it can be easily fired up by adding more.

ingredients

2 chopped RED ONIONS (1 1/2 for chili and the remaining 1/2 for serving)
4 finely chopped GARLIC CLOVES
1 chopped GREEN PEPPER
1/4 cup OLIVE OIL
2 14-oz cans chopped STEWED TOMATOES
1 14-oz can BLACK BEANS
1 14-oz can RED KIDNEY BEANS
2 tbsp TOMATO PASTE
6 cups CHICKEN STOCK
1 tbsp CHILI POWDER
1 tbsp ground CUMIN
1/4 tsp ground CHIPOTLE PEPPER
1 tbsp DRIED OREGANO
SALT to taste
Ground BLACK PEPPER to taste
3/4 lb CHICKEN BREAST
1 tsp SUGAR
Shredded MONTEREY JACK CHEESE for serving

directions

1
1. In a large pot, cook the onion and green pepper over medium heat, stirring, until golden, about 5 minutes.
2
2. Add the garlic, chili powder, cumin, and chipotle and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
3
3. Meanwhile in a small pan, salt and pepper the chicken, slice into thin strips and cook with a bit of olive oil until cooked through.
4
4. Add tomatoes, tomato paste, chicken stock, beans, oregano, and cooked chicken meat.
5
5. Bring mixture to a boil and reduce heat to low. Simmer, uncovered, for an hour.
6
6. Add salt and black pepper to taste and 1 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
7
7. Take off heat and serve in bowl garnished with the shredded cheese and remaining chopped red onion.