ANCHO CHICKEN AND BLACK BEAN CHILI

ANCHO CHICKEN AND BLACK BEAN CHILI image

Categories Soup/Stew Chicken Lunch Simmer

Yield 3 gallons

Number Of Ingredients 13

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Ingredients

4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.

Steps:

Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.

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M Tanisa

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Artie Patierno

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This chili was so good! I especially loved the smoky flavor from the ancho chiles.

Nirvana Goodfellow

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I've made this chili several times now and it's always a hit. It's easy to make and the leftovers are even better the next day.

Asha Sada

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This chili was absolutely delicious! I made it for my family last night and everyone loved it. The ancho chiles added a nice smoky flavor and the black beans gave it a hearty texture. I will definitely be making this again.

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