Chicken Chili

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."

• Ready In: 1 hr
• Serves: 12

Ingredients

• 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) cans  whole peeled  plum tomatoes in puree, undrained
• 1⁄2 cup  minced fresh cilantro
• 8  chicken breast halves, bone-in and skin on
•  pepper

• for serving

•  chopped onions or  scallion
•  grated cheddar cheese
•  corn chips
•  sour cream

Directions

1. Preheat the oven to 350 degrees.
2. Rub the chicken breast with olive oil and place them on a baking sheet.
3. Sprinkle generously with salt and pepper.
4. Roast the chicken for 35-40 minutes, until just cooked.
5. While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
6. Add the garlic and cook 1 min more.
7. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
8. Cook for 1 minute.
9. Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
10. Add tomatoes to the pot with the cilantro.
11. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
12. Let chicken cool slightly.
13. 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.
14. Serve with the toppings or refrigerate and reheat later.