New This Month

Chicken Chili


Serve this spicy chili with traditional accompaniments, such as diced red onion and avocado, sour cream, grated Monterey Jack cheese, and fresh cilantro. You can use store-bought tortilla chips instead of making your own. This recipe was shared with us by John Baricelli, the manager of the test kitchen at the television studio.

  • Servings: 8

Source: Martha Stewart Living, November 2002


  • 3 ancho chiles
  • 1 tablespoon cumin seeds
  • 2 cups Homemade Chicken Stock
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup olive oil
  • 1 large onion, cut into 1/4-inch dice
  • 4 medium garlic cloves, minced
  • 1 1/2 pounds boneless skinless chicken thighs (from about 2 pounds), cut into 1-inch chunks
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons dried epazote
  • 1/2 teaspoon ground chipotle chiles
  • 3 fifteen-ounce cans kidney beans, drained
  • 1 fifteen-ounce can diced tomatoes
  • Freshly grated Monterey Jack cheese, for serving (optional)
  • Diced red onion, for serving (optional)
  • Fresh cilantro leaves, for serving (optional)
  • Sour cream, for serving (optional)
  • Diced avocado, for serving (optional)
  • John's Tortilla Strips, or tortilla chips, for serving (optional)


  1. Heat a medium skillet over medium heat. Add ancho chiles, and toast until fragrant and beginning to blacken. Remove from skillet, and let stand until cool enough to handle. Add cumin seeds to skillet, and toast, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.

  2. Tear ancho chiles into pieces, and place in the jar of a blender. Add chicken stock and chipotles in adobo sauce. Puree, and set aside.

  3. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes. Add chicken, and cook, stirring, until the exterior turns white, about 5 minutes. Add reserved cumin, oregano, epazote, and ground chipotle; cook 5 minutes more.

  4. Stir in the stock mixture, beans, and tomatoes. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.

  5. Serve immediately. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side.

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