Chili always is good bet when the weather turns nasty. Nothing tastes better than a bowl of some piping hot chili when the wind is blowing new-fallen snow around, making for blizzard conditions.
I’d be making chili today if Therese hadn’t made a tasty batch yesterday. Hers isn’t quite as spicy as mine, but it’s pretty darned good, especially when she puts cornbread on top of it like she did.
My idea of chili is a lot different than that of most people. I think something can be chili if it has beans in it. (Texans won’t agree.) And you don’t have to have red meat to make it chili. (My editor doesn’t agree.) To me, there’s nothing wrong with chicken or turkey in chili.
The following chili recipe doesn’t contain beans but does have chicken. It’s not quite as spicy as I’d prefer, but you can kick it up a notch by adding some jalapenos.
Green Chili with Chicken
8 New Mexico or poblano chilies
2 jalapeno chilies (optional)
¼ cup olive oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1½ pounds boneless skinless chicken breasts
3 14-ounce cans chicken broth|
1 14½ ounce can diced tomatoes
1 teaspoon dried oregano
¼ cup whipping cream or half-and-half
2 tablespoons cornmeal
Chopped chilies, crumbled Mexican cheese, chopped onion, minced cilantro, salsa
Heat the broiler or a heavy skillet over medium heat; roast the chilies, turning, until blackened on all sides, about 8 minutes. Transfer to a plastic or paper bag; set aside to cool. Peel away blackened skins. (It’s OK if some charred bits remain.) Seed chilies; chop. Set aside.
Heat the oil in a Dutch oven over medium heat. Stir in onions, garlic and cumin; cook, stirring occasionally, until onions are translucent and tender, about 10 minutes. Meanwhile, cut the chicken into ½-inch square pieces; transfer to the Dutch oven. Cook, stirring once or twice, until chicken is opaque, about 8 minutes.
Add chicken broth, tomatoes, oregano and reserved chilies. Increase heat to high; heat to a boil. Cover; reduce heat to a simmer. Cook, stirring occasionally, about 50 minutes. Stir in cream and cornmeal; cook 10 minutes. Pass the garnishes at the table.
Yield: Serves 6.
Approximate nutritional analysis per serving: 299 calories, 43 percent of calories from fat, 14 grams fat (3 grams saturated), 66 milligrams cholesterol, 13 grams carbohydrates, 29 grams protein, 780 milligrams sodium, 3 grams fiber.