No Bean Chicken Chili

Try this delicious No Bean Chicken Chili and I guarantee you won’t miss the beans. When I was in the corporate world, in another life, we would have potluck lunches around the holidays. This chili is what I would always make; with garnishes. I would prepare it on the stovetop and transport it in a crockpot and warm it when I got to the office. It would disappear in minutes, long before the other dishes. This recipe can be doubled and tripled without a problem, so it’s great for a crowd. Also, because it can be made ahead of time and rewarmed. You can adjust the number of jalapeños to make it more or less spicy.

CHILI
6 tablespoons extra virgin olive oil, divided use
1 cup white or yellow onion, finely chopped
5 garlic cloves, minced
4 jalapeño peppers, seeded and minced (reduce for less spice)
3 tablespoons chili powder (use pre-made or make your own; recipe below)
1 ½ teaspoons ground cumin
1 teaspoon dried ground coriander
a pinch of cinnamon
1 bunch fresh cilantro, chopped, divided use (half for chili and half for garnish)
3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
2 14.5 oz cans diced tomatoes
1 3.8 oz can of sliced olives, drained (about 1 cup)
1 cup of beer (you can use any beer, I like an IPA)
½ cup Worcestershire sauce
Sea Salt to taste

GARNISHES
sour cream
cheddar cheese, grated
scallions, sliced
avocado, diced
cilantro, chopped

CHILI POWDER
Save the extra in a small mason jar or other air tight container and label for next time.
¼ cup paprika
1 tablespoon ground cayenne pepper
2 teaspoons ground cumin
1 tablespoon dried oregano

1. 1. In a large Dutch oven or stock pot, over medium heat, heat 3 tablespoons of olive oil. Add the onion and garlic and sauté; about 5 minutes.
   2. Add the chopped jalapeño peppers and sauté for 10 minutes.
   3. Stir in the chili powder, cumin, coriander, cinnamon, half of the fresh cilantro, and diced tomatoes; cook for 5 minutes. Remove from heat and set aside.
   4. In a large skillet, over medium heat, add 3 tablespoons of olive oil and cook the chicken in 2 batches until it is just cooked through.
   5. Using a slotted spoon transfer the cooked chicken to the pot.
   6. Add the black olives, beer and Worcestershire sauce. Stir well and simmer for 15 minutes over medium heat.

SERVING: Serve in deep bowls with extra room to accommodate the garnishes.

STORING: Refrigerated in an airtight container will last up to 3 days; frozen up to 1 month.

RESOURCE LINKS:

Chili Bowl

Le Creuset Cast Iron Pot