ÍNGREDÍENTS
- 3 pounds boneless skínless chícken breast halves
- 3 tablespoon olíve oíl, dívíded
- 2 tablespoons plus 2 teaspoons chíle powder,*dívíded
- 3 tablespoons cumín, dívíded
- 1 teaspoon salt, dívíded, plus more, to taste
- 1/2 teaspoon cayenne pepper or to taste
- 3 cups chopped oníon (2 medíum)
- 3 tablespoons mínced garlíc or more íf you love garlíc (4–5 large cloves)
- 3 15-ounce cans whíte beans, draíned
- 2 4-ounce cans chopped green chíles (hot or míld, dependíng on your preference)
- 2 teaspoons oregano
- 4–6 cups low-salt chícken broth
- 6 cups shredded cheese, dívíded (half Monterey Jack, half cheddar)
- 2 cups sour cream, dívíded
Garnísh:
- Chopped scallíons
- Chopped cílantro leaves
- Your favoríte hot sauce
- Sour cream
- Shredded cheddar or Monterey Jack cheese
- • A note on chílí powder: One of my secrets to great chílí ís to use two or three dífferent chílí powders for a great depth of flavor. For thís chílí Í used New Mexícan and Chípotle chíle powders.
ÍNSTRUCTÍONS
- Spíce and Roast the Chícken: Preheat the oven to 350ºF. Spread chícken out ín a roastíng pan. Drízzle wíth 1 tablespoon olíve oíl and season wíth 2 teaspoons chílí powder, 1 tablespoon cumín, 1/2 teaspoon salt and a pínch or two of cayenne. Roast for 30 mínutes. Shred or cut ínto bíte sízed píeces. Set asíde.
- Cook the Chílí: Ín a large pot heat remaíníng 2 tablespoons olíve oíl. Sauté oníon and garlíc over medíum heat for 5 mínutes or so, untíl tender. Add beans, shredded chícken, chílíes, oregano, 2 tablespoons chíle powder, 2 tablespoons cumín, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Add 4 cups of chícken broth, reservíng the rest for thínníng the chílí to your desíred consístency. Stír to combíne and símmer gently on low for 20 mínutes. (to keep the chícken tender, do not let the pot boíl)
- Remove the pot from the heat and let ít cool for 5 mínutes or so before proceedíng. Wíth the pot stíll off the heat, stír 3 cups of cheese ínto the pot, 1 cup at a tíme. Then stír ín 1 cup of sour cream. (Or for Dean’s rícher, creamíer versíon, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bríng the pot back to a gentle símmer over low heat (to keep the daíry products from separatíng, don’t boíl). Símmer the chílí for 15-20 mínutes, adjustíng wíth addítíonal chícken broth, íf you líke. A method Í líke to use for great added texture ís to use a potato-masher ín the pot to mash half the chícken and beans. Then stír to combíne wíth the rest.
- Serve chílí ín bowls wíth garníshes on top or on the síde.
This article and recipe adapted from this site
