| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 10 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup cumin seeds
- 1 tablespoon coriander seeds
- 2 tablespoons extra-virgin olive oil
- 3 pounds ground chicken
- Kosher salt
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 2 red bell peppers, diced
- 2 to 4 tablespoons cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 2 12-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
- 1 7-ounce can chipotle chiles in adobo sauce, pureed
- 1 habanero chile pepper
Instructions
- Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.
- Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.
- Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 359 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 32 g |
| Cholesterol | 146 mg |
| Sodium | 807 mg |
Reviews
Love the spices and simplicity. Wonderful…but do skip the habanaro as it is just too much heat. Wonderful texture. LOVE it!!!
Delicious but WAY too SPICY !! I even omitted the cayenne pepper and habanero pepper. The chipotles in adobo were plenty of heat! I added a can of diced tomatoes, black beans and white beans as well. Will make again but definitely alter the heat and keep the additions I added.
I think that this chili could have been fantastic. It has many things that are good about it. However, I think that perhaps 2 to 4 TABLESPOONS of cayenne pepper is WAY TO MUCH! I put in a solid 3 Tb as I had forgotten to buy a habanero chili and the result was a chili that was barely edible even by the heartiest hot food eater in our group. He proclaimed it was way to hot to be enjoyable. I then headed to the store, made a half batch without the cayenne, added two ladles of the first batch, and should have added just one. Still Very Hot! 40ish dollars later I can say I am super disappointed in this recipe.