I quickly set to work looking for a recipe like it, and tried one from Everyday Annie. With a few tweaks, I was able to get it reasonably close to the restaurant version I so desperately wanted. After making this a bunch and re-trying the restaurant version, I am fairly sure the meat in the restaurant's version is smoked or there are smoked peppers that are less spicy than chipotles/jalapeños in the base, because I have not been able to get the same level of smokiness without it becoming too spicy for me to eat. However, the version below is close enough for me to be happy. It is my go-to chili and has warmed me up on many a cold day. It is less heavy than a beef chili, which I also like.
Notes:
- I have prepared the chicken shredded as well as diced, and I prefer the texture of shredded because it holds onto the soup a little better.
- I cook the onions and peppers until they're really soft because that is how I like them, but feel free to cook them less if you like them a little more crisp.
- If you want your chili to be less spicy, use less of the red pepper flakes, cayenne pepper, and chipotle. Add more if you want it more spicy. Add more chipotle for more smoky flavor with your spicy heat.
- My favorite chili powder to use is Penzey's Chili con Carne spice blend since it adds lots of flavor with minimal spicy heat. Your preference may vary based on your level of spicy tolerance.
- If you can't find tomatoes packed in puree, get some that are packed in juice instead. You might also like to add some tomato paste in that case.
- Better Than Bouillon makes a really great tasting chicken soup base.
- If you don't like dark red kidney beans, you can substitute another color of kidney beans, or black or pinto beans.
- This freezes pretty well, though you might need to add a little more water after thawing.
- You can serve it with Greek yogurt, sour cream, crackers, corn chips, and/or grated Cheddar or Monterey Jack cheese but it is also tasty on its own.
- *When I buy a can of chipotles in adobo sauce, because I eat so little of it at a time, I blend the entire can in the blender to make a paste, and keep it in a jar in the refrigerator. I generally use about 1 tbsp of this in a batch. Its spiciness diminishes over time but it will keep for a long time (it does not spoil because of the capsaicin).
RECIPE:
Red Chicken Chili
Adapted from Everyday Annie
Makes about 12-14 cups; serves about 8
1 to 1 1/4 lb boneless, skinless chicken breasts or thighs
1 tsp olive oil
Salt and pepper
2 tsp chili powder
2 tsp ground cumin
¼ tsp red pepper flakes
½ tsp cayenne pepper
½ tsp dried Mexican oregano
1 tsp kosher salt
2 tbsp olive oil
4 cups chopped yellow onion (2-3 medium onions)
3 sweet bell peppers, seeds removed and chopped (any color you like)
2 cloves garlic, minced
56 oz (2 large cans) diced tomatoes, packed in puree
1 chipotle chili in adobo sauce, finely chopped (or 1 tbsp puree* see above note)
1 tsp chicken soup base
30 oz (2 small cans) red kidney beans, drained and rinsed
Preheat the oven to 375°F. Rub the chicken with 1 tsp olive oil, season with salt and pepper, and place on a foil lined baking sheet. Bake for about 25-30 minutes, or until chicken has cooked through. Remove from oven and set aside to cool.
Combine chili powder, cumin, red pepper flakes, cayenne pepper, Mexican oregano, and salt in a small bowl and set aside.
Put 2 tbsp olive oil in a large pot and set burner to medium heat. Once the oil is hot, add onions and peppers and saute for 10-15 minutes until translucent and very soft. Add garlic and continue to cook another 30-60 seconds, until fragrant. Add dry spices and chopped chipotle, and continue to cook for about 5 more minutes. Pour in the entire contents of the cans of tomatoes (do not drain), turn the heat up to high, and bring the pot to a boil. Add the chicken soup base and stir until dissolved. Reduce the heat to low and simmer for about 30 minutes, uncovered, to let the flavors blend. Stir occasionally. Meanwhile, shred cooled chicken with a fork or dice into bite size pieces.
When the 30 minutes are up, add the chicken and beans to the pot and stir gently to combine. If you prefer more liquid, add 1-2 cups water and 1-2 tsp soup base if desired. Allow to simmer for another several minutes for the flavors to blend. Serve warm.
