Thursday, March 20, 2008

Chicken & Two Bean Chili

This was meant to be Matt's White Chili that a love so much but I hadn't bought all the right ingredients. Really though Matt's chili recipes seem to change all the time. He seems to have the knack for throwing a whole bunch of stuff from the pantry together to get something great. This recipe uses pinquitos, a bean from California that we had never tried before, it is apparently very popular in a type of BBQ called Santa Maria, they were fantastic in chili. I think this might be my favorite chili he's done yet & its even better as leftovers!
Chicken & Two Bean Chili

1 lb ground chicken (we ground our own mix of light & dark meat, you could also use turkey)
2 T olive oil
1 lg onion, roughly chopped
1/2 t garlic powder
1/2 t cumin
1 t ground oregano
1/4 t cayenne pepper (or more to taste)
1/2 t smoked paprika
14.5 oz can diced fired roast tomatoes
14.5 oz can pinquitos (do not drain or rinse)
14.5 oz can black beans, drained
6 oz beer

In a large soup pot heat the olive oil over medium-high heat. Add chicken & onions. Cook until the chicken is browned & the onion is translucent. Add spices and stir for 1 minute. Add beans, tomato & beer. Bring to a simmer. Let simmer for 30-45 minutes uncovered. Serve with grated cheddar cheese & sour cream or yogurt as a garnish.

4 large servings

1 comment:

Neen said...

So how does one spontaneously create chili? Does Matt use any guiding principles like, throw in beans, tomato, a meat, chili spices and whatever else you feel like, and let it stew for a while? D loves chili, and is getting creative with it, but using a chili cookbook as a basis to jump off... it would be really cool to be able to create one off the top of your head and have it come out right!

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


Blog Archive


Blog Directory for Minneapolis, Minnesota