Prep 1 hr
Cook 2 hrs
This is my attempt to make a fast-n-dirty chicken-n-beans chili. Yep: this should tick off most chili purists: it's made from chicken and has a hefty amount of beans in it. But, yeah, it tastes real good!
- 2 lbs pinto beans (cooked)
- 1 medium onion
- 2 large garlic cloves
- 4 serrano chilies
- 2 lbs ground chicken
- 3 tomatoes
- 4 tablespoons grapeseed oil
- 3 tablespoons cumin seeds
- 3 tablespoons dried ancho chile powder
- 1 tablespoon dried epazote
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- In a large, deep skillet (one that has a tight-fitting lid, for later) and over medium-high heat, sautee the onion and serrano chilies in the oil. Stir and cook until the onions turn transluscent and start to brown around the edges.
- Before using the cumin, grind the seeds into powder (or use powdered cumin).
- Add in the ground meat, scattering it around the skillet. Season the still-raw meat with the herbs, spices, salt, and pepper.
- Halfway through browning the meat, add the garlic and stir it inches.
- Add the beans and two cups of their reserved soaking liquid. If you do not have any reserved bean liquid (or do not have enough) use up to two cups of water, instead.
- Reduce the heat to a simmer, cover with a tight-fitting lid, and cook for 30 minutes.
- Uncover, stir, and raise the heat to medium. Continue cooking for another 30 minutes (stirring every 5 minutes or so) or until the chili has pulled together into a thick, stew-like consistency. Stirring at this stage, while it is uncovered, is important to keep the dish from burning.
- Remove from heat and serve.