advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Chicken Chili

Source: Martha Stewart Living, November 2002

Ingredients

  • 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)

Directions

  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.

Reviews (3)

  • KarvalColorado 24 Oct, 2013

    Excellent recipe! The combination of different chiles are perfectly balanced. I make this chili two or three times a year. I've made it for family and friends who all rave its praises. Don't forget to serve it with the toppings. Thanks John.

  • jmomma79 4 Feb, 2011

    My family LUVS this recipe! I got it from Martha's Tv show years....... ago. And, made it many, many times since then! It's a new Family Favorite! I will be making it this weekend for the Super Bowl!!! It was my husbands special request! it's perfect for the cold winter days. =)

  • jmomma79 4 Feb, 2011

    My family LUVS this recipe! I got it from Martha's Tv show years....... ago. And, made it many, many times since then! It's a new Family Favorite! I will be making it this weekend for the Super Bowl!!! It was my husbands special request! it's perfect for the cold winter days. =)

Related Topics