October 13, 2013
We have been BUSY around here. With Desi starting school and Stella being at that age where she doesn’t sleep all the time anymore and is into EVERYTHING, I haven’t had time to do much of anything other than cook dinner and do dishes. The rest of the (extremely dirty) house and my side projects have definitely suffered. But fall is here, and I’m cooking new and fun things again, so I’m doing my best to make time to post about them.
My husband raved about this chili, and actually got really protective over the leftovers. I knew this meant that he really REALLY liked it, because usually I’m the only one in this house that eats any leftovers. The charred veggies gives the chili a little bit of a smoky flavor…it’s very different than any chili I’ve ever made. So I’m definitely making it again, even though that means I’ll have to make Desi his own little pot of chili because this one has meat in it AND is pretty spicy. But that’s ok…more leftovers for us.
adapted from Martha Stewart Living
10 plum tomatoes, halved lengthwise
1 jalapeno (or I used a Fresno because the jalapenos didn’t look that good)
1 yellow onion, peeled and halved
4 garlic cloves, peeled
2 tbsp extra-virgin olive oil
1 3/4-2 lbs boneless, skinless chicken thighs, cut into 1/2″ cubes
1/4 cup chili powder
2 canned chipotle chiles in adobo, finely chopped
1 1/2 cups chicken stock
2-14 oz. cans dark red kidney beans, drained and rinsed
Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno and onion, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in food processor until chunky. Chop onion and mince garlic.
Heat a large dutch oven over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5-6 minutes. Transfer to a plate.
Reduce heat to medium. Add onion to skillet. Cook until soft and golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chili powder and 1 1/2 tsp salt. Cook, stirring for one minute. Stir in chipotles, and drain fat off chicken and add chicken to the pot. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3-5 minutes. Stir in stock; simmer for 20 minutes. Add beans, simmer for 10 minutes. We served topped with sour cream and tortilla chips on the side…it would also be great with shredded cheese and chopped avocados, and with corn bread on the side.