Prep 15 mins
Cook 45 mins
From Rachael Ray's Magazine. Looks great for cool weather days.
- 1⁄2 cup extra virgin olive oil
- 3 lbs ground chicken
- salt and pepper
- 2 onions, chopped
- 2 carrots, peeled and grated
- 1 bay leaf
- 1⁄3 cup balsamic vinegar
- 4 roasted red peppers (from a jar works)
- 4 -5 sprigs thyme
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1⁄4 teaspoon allspice
- 1 (32 ounce) container chicken broth
- 1⁄3 lb pancetta, sliced 1/8 inch thick and finely chopped
- 3 tablespoons butter, cut into pieces
- 1 loaf crusty bread, cut into 1-inch squares
- 6 garlic cloves, crushed
- 1 cup pecorino romano cheese, freshly grated
- 3 tablespoons fresh rosemary, finely chopped
- In a large, heavy pot, heat 1/4 cup of the oil over high heat. Add chicken, season with salt and pepper, and cook until lightly brown, about 5 minutes. Add onions, carrots, and bay leaf, and cook until browned, about 8 minutes. Stir in balsamic vinegar and scrape up any pan drippings. Remove pan from heat.
- In a food processor, puree the roasted peppers, then stir them into the pot. Add thyme, chili powder, paprika, and allspice. Season with salt and pepper.
- Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes. If desired, skim the fat from the surface.
- Preheat oven to 375°F In a small skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add pancetta; cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer pancetta to a plate. Add butter to the skillet and turn off the heat.
- Place bread and garlic in a large bowl. Pour butter mixture evenly over the bread. Sprinkle the reserved pancetta, cheese, rosemary, and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing occasionally. Bake for about 15 minutes, remove from oven. Let cool.
- Discard bay leaf and thyme. Serve chili in mugs, if desired, with pancetta croutons on top.
Yum-o, although I found the croutons to be too big, and not really necessary. Next time I make it, I will skip the croutons and incorporate the pancetta, cheese, garlic and rosemary into the chili itself, and serve with french bread or baguette. Thanks for posting!