4 years ago1,000+ Views
I thought you might enjoy this recipe from Food Network's In the Kitchen App. Austin-Style Chicken Chili http://www.foodnetwork.com/recipes/michael-symon/austin-style-chicken-chili-recipe.html 1/4 cup cumin seeds 1 tablespoon coriander seeds 2 tablespoons extra-virgin olive oil 3 pounds ground chicken Kosher salt 1 large onion, chopped 3 cloves garlic, sliced 2 red bell peppers, diced 2 to 4 tablespoons cayenne pepper 1 tablespoon smoked paprika 1 tablespoon tomato paste 2 12 -ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald) 1 7 -ounce can chipotle chiles in adobo sauce, pureed 1 habanero chile pepper Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder. Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate. Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds. Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving. Photograph by Charles Masters
I think this is the beginning of a beautiful friendship @TimWilson lol
I love using ground chicken or turkey in chili instead of beef. I'm going to try this!