I actually made this awhile back and was on the fence about blogging it. It was very tasty, but not over the top outstanding. And despite the word “fiery” being in the title of the recipe, I really didn’t think it was all that hot. I actually added some hot sauce to round out the flavors and give it a little more punch. However, it was quite decent, and this is a great alternative to beef chili if you’re trying to cut back on red meat. I think kids would really go for this one. It comes from “Every Day with Rachael Ray” magazine, the November 2007 issue. It’s incredibly easy to make. Enjoy!
2 tbs EVOO
2 onions, chopped
4 garlic cloves, minced
4 tsp dried oregano
2 1/2 tsp ground cumin
Salt and pepper
1 tsp paprika
1 large chipotle in adobo, chopped, plus sauce
3 pounds either ground chicken, or boneless skinless chicken thighs, chopped into bite-size pieces
2 (28 oz.) cans diced tomatoes with their juice
3 (15 oz.) cans pinto beans, drained and rinsed
In a large Dutch oven, heat the EVOO over medium heat. Add the onions, garlic, oregano, cumin, salt and pepper, and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tbs adobo sauce. Add the chicken and cook, stirring, until the meat is cooked through. Stir in tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes. I added some hot sauce to taste.
Serve and garnish with whatever you like: chopped avocado, cheese, sliced jalapeno, cilantro, sour cream…
Note: if you have a longer amount of time to cook, you can simmer on low, covered, for about an hour and it will thicken and the flavors will marry nicely.