Chicken Chili with Black Beans & Habanero Yields up to 10 servings Ingredients: 4 cups chicken, cooked and finely shredded 1 medium sweet onion, diced 4 cloves garlic, minced 2 cups celery, finely diced 1 large poblano pepper, finely diced 3 habanero peppers, stems and seeds removed 1 large can (4 cups) diced tomatoes 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 2 14-ounce cans black beans, drained ¼ tablespoon chile ancho powder or any mild chili powder ½ tablespoon smoked paprika 1 tablespoon cumin 4 tablespoons Worcestershire sauce 2 teaspoons liquid smoke Salt and pepper 3 cups chicken broth Olive oil Directions: 1. In a large dutch oven pot, heat 3 tablespoons of olive oil to medium/high heat. After a few minutes add the onion, peppers and celery, cook for a good 6 to 8 minutes, seasoning lightly with salt and pepper. 2. Transfer the tomatoes to a blender, add the Habaneros and a pinch of salt, blend until smooth. Add the tomato mixture to pot, along with garlic, bring to a boil, taste for salt. Add all of the remaining ingredients. Cover and cook for a good hour, stirring and tasting for salt along the way. 3. Serve chili with cornbread or crackers, garnish with your favorite cheese, avocado, green onions and cilantro.
Posted on: Mon, 15 Jul 2013 16:56:57 +0000