How do I not have a million different chili recipes on here? I genuinely don’t think there’s any other dish I cook as regularly as I cook chili – we’re talking once a month if not once a week. I might be obsessed?? Everyone has a favorite dish that makes the world just a little bit better. For me that dish is chili. It’s hearty, adaptable to what’s in my fridge, sop-up-able with bread, and tastes even better as leftovers.
The trouble with chili recipes, though, is they never turn out the same twice: heat levels vary between peppers, dry spices lose their edge, etc. I’ve also found most people don’t follow a recipe or their recipe is based on memory with no exact measurements. Aren’t those recipes the best, though? They’re tried and true, nearly impossible to mess up, and seldom require specific ingredients. Just remember to taste as you go and all will end well.
This recipe strays from my usual beef chili as the Winter months give way to Spring. Freshly roasted chiles and tomatillos replace my usual chipotles and crushed tomatoes making it reminiscent of chile verde – a perfect match for a lighter chicken and white bean chili.
Recipe adapted from Chow.com
1 lbs. chicken (preferred: mix of breast and thighs, bone-in)
4 to 5 medium tomatillos
2 jalapeños or serranos, sees removed and finely chopped
1 red bell pepper, coarsely chopped
1/2 cup corn (optional)
1 medium red onion, roughly chopped
2 medium poblano chiles, roasted, peeled, and chopped
4 garlic cloves, minced
1 tbs. ground cumin
1 tsp. dried oregano
1 tbs. vegetable oil
3 cups chicken stock
1 cup Mexican lager
2 (15 oz.) cans cannellini beans (or other white bean), drained and well rinsed
juice of 2 – 3 limes
salt & pepper
Monterey Jack cheese, shredded
tortilla chips or fresh tortillas
Peel the husk from the tomatillos; rinse well to remove any excess stickiness.
Pat chicken dry using paper towels; season liberally with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, add chicken and cook until well browned on each side. Transfer to a plate and set aside.
Reduce heat to medium; add jalapeños, red bell pepper, tomatillos, and onion. Season with salt and pepper. Stir occasionally until the onions begin to soften. Then comes the part that’ll make your kitchen smell amazing: add poblanos, garlic, oregano and cumin; cook until fragrant.
Pour in beer; use a wooden spoon to scrape any delicious browned bits from the bottom of the pot. Add chicken, stock, corn (if using) and white beans.
Reduce heat to low and simmer until chicken is cooked through.
Turn off the burner. Using tongs, remove chicken and set aside on a cutting board until cool enough to handle. Remove skin and shred (or cut into cubes). Return to chili.
Season to taste with lime juice, salt, and pepper. Serve with cilantro, your choice of toppings, and a cold Mexican lager or chelada.