guest recipe: chipotle chicken chili

Guest Chef: Chef E, the Behind the Wheel Chef, cooking and reviewing from Gloria Chadwick's soon to be released cookbook. Yum!

It is cold and snowy outside so I want something to warm me up...

Soaking the dried chipotle peppers with the beans gives them a nice smokey flavor, Gloria Chadwick begins this recipe in her new Food and Flavors of San Antonio, page 131...

We all know I am a big fan of Tex-Mex, and there is nothing like trying your recipes out on a bunch of Texans right! I was excited to receive her new book in the mail this Monday. I looked it over and picked three recipes I would like to make.

Too excited and no time on hand there were some dried pintos in my pantry, avocado, and salsa waiting...I wanted to make something right away...If you follow her recipe below you will find it came out great even with my switch-a-roo!

I found most of the recipes in her book delightful, and great for any starter cook, or someone who would love to learn more about traditional Tex-Mex flavors. I got a few ideas for some future dishes from her...

Chipotle Chicken Chili

2 cups dry black beans
8 cups water
2 chipotle peppers
3 bay leaves
2 tablespoons vegetable oil
3 skinless, boneless chicken breast, chopped
3 garlic cloves, minced
2 green bell peppers, chopped
1 1/2 tsp salt
1/2 tsp black pepper
1 tablespoon chili powder
1 tablespoon cumin
1 14 ounce can chicken broth
Sour Cream

Place the beans in a large saucepan with the water, chipotle peppers, and bay leaves. Bring to a boil; then reduce the heat to low. Cover and simmer for 1 hour or until the beans are tender stirring occasionally.

Remove the chipotle peppers, chop, and set aside. Discard the bay leaves.

Heat the oil in a large, heavy stockpot over medium-high heat; add the chicken and brown on all sides. Remove and set aside.

Reduce the heat to medium. Add the onion, garlic, green peppers, salt and black pepper. Saute until the vegetables are tender.

Return the chicken to the pan and stir in the chili powder, cumin, and reserved chipotle peppers. Stir to mix. Cook, stirring frequently, for 3 minutes.

Stir in black beans with their liquid and add the chicken broth. Bring to a boil, and then reduce the heat. Simmer for 45 minutes or until the flavors have blended and the chili is thickened.

Ladle into individual serving bowls and top with a dollop of sour cream.



Come in for a closer look before we eat it all up...and stay tuned for her Green Chili Meatballs later this week!

Thanks Chef E! Here is your badge!

Enjoy!