Recipe by Gay Gilmore
This is adapted from Ian Garten's "Parties" cookbook. I made it for a Steeler's playoff game 2005. They won, so it has good luck. It was nice to have a chicken-based chili rather than beef after grubbing on so much bad-for-you snacks. As Alton Brown says, "when you realize 'chili' is about the chilies it will all come together for you."
Top Review by Mysterygirl
I was looking for something filling but still healthy enough to fit within my Weight Watcher lifestyle for our Super Bowl Party at work yesterday. This recipe fit the bill perfectly. I love the flavors that came through. Thanks for posting.
- 8 cups chopped onions
- 1⁄4 cup olive oil
- 1⁄4 cup minced garlic
- 4 red bell peppers, large dice
- 2 yellow bell peppers, large dice
- 2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon dried red pepper flakes, to taste
- 1⁄2 teaspoon cayenne pepper, to taste
- 4 teaspoons kosher salt
- 4 (28 ounce) canswhole peeled plum tomatoes in puree, undrained
- 1⁄2 cup minced fresh cilantro
- 8 chicken breast halves, bone-in and skin on
- chopped onions or scallion
- grated cheddar cheese
- corn chips
- sour cream
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Rub the chicken breast with olive oil and place them on a baking sheet.
- Sprinkle generously with salt and pepper.
- Roast the chicken for 35-40 minutes, until just cooked.
- While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
- Add the garlic and cook 1 min more.
- Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
- Cook for 1 minute.
- Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
- Add tomatoes to the pot with the cilantro.
- Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Let chicken cool slightly.
- Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
- Serve with the toppings or refrigerate and reheat later.