Mexican Chicken Chili
Submitted by sexybia02
Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.
YIELD
8 servingsPREP
25 minCOOK
2⅔ hrsREADY
3½ hrsThis chili lightens things up by leaning on chicken, with just a little lean beef for backbone. The clever first step is grinding your own: partially freeze chicken breast, then pulse it in a food processor for a fresh, coarse grind that beats anything pre-packaged.
Flavor builds slowly. Onions, bell pepper, and garlic cook until golden, then a fragrant blend of cumin, oregano, coriander, and thyme toasts in the oil before the meats and chili powder go in.
Tomatoes and tomato paste turn it saucy, and then patience takes over, a covered 45-minute simmer followed by an uncovered low cook for over an hour that deepens and concentrates the flavor.
The cool, bright toppings make it: diced avocado, a spoonful of tangy yogurt, and minced cilantro spooned over each steaming bowl.
Pro Tips
- Freeze the chicken until firm but not solid before grinding, as the recipe says, for a clean, even grind.
- Toast the dry spices in the oil for a minute or two before adding the meat; it wakes up their flavor.
- Make it a day ahead. Like most chili, it tastes even better after a night in the fridge.
Variations
- Use all chicken or all ground turkey to keep it leaner, or add beans to bulk it up.
- Use sour cream in place of yogurt, and add lime wedges on the side.
- Stir in a diced chipotle or fresh jalapeno for more heat.
Ingredients
Directions
Wrap chicken and freeze until firm, but not solid.
Grind coarsely in processor, using onoff turns.
Heat oil in large dutch oven over medium-high heat.
Add onions, green peppers and garlic and cook until golden brown, stirring frequently, about 15 minutes.
Mix in cumin, oregano, coriander and thyme and stir 2 minutes.
Add chicken, ground round and bay leaves.
Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.
Add chili powder.
Reduce heat to medium and cook 5 minutes, stirring frequently.
Add tomatoes, breaking up large pieces with a spoon.
Mix in tomato paste, salt and pepper.
Reduce heat, cover and simmer 45 minutes, stirring occasionally.
Uncover, reduce heat to lowest setting and cook 1½ hours, stirring frequently near end and adding water if necessary, to prevent buring.
Adjust seasoning.
(Can be prepared 1 day ahead and refrigerated.)
Sprinkle avocado with lemon juice.
Ladle chili into large soup bowls.
Spoon 2 teaspoons yogurt in center of each.
Top with diced avocado and minced cilantro.
Serve hot.
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