|quite possibly the world's best chili|
This is not an ordinary chili recipe. I received an email from Jennifer D., at the beginning of October.
Her email read: I'm not a chili fan after having endured my mom's "chili" (really ground beef, a can of kidney beans, a can of stewed tomatoes), but I love this recipe. Like would eat it every day kind of love. It's a lot of ingredients, but it's well worth it. And gluten-free.
I made Jennifer's chili over the weekend and while I balanced the cans and spice bottles for the "before" photo, Adam walked into the kitchen. I believe his exact words were, "this better be a damn good chili."
Adam, the baby, and I each had THIRDS. Thank you, Jennifer!!
|a lot of ingredients. don't freak out.|
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder (this has heat, if you are sensitive, start with 1 tsp. 3tsp = 1tblsp)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (this has heat, if you are sensitive omit completely or go slow)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 cups chicken broth
add salt to taste at the table, if needed
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.
Such. Good. Chili. This is a whole meal in a bowl. I thought I was going to make cornbread to go with, but the day got away from me. We didn't need it, though--- this is incredibly hearty and has a fantastic range of flavors. My tongue was first hit with sweet, then a slow heat came out. The children ate their servings---it was not overly spicy (the baby had three helpings!). The heat is from the white pepper, not the chili powder. If you've got sensitive palates, cut back on the white pepper (you can always add more at the table).
Thank you again to Jennifer D.!
additional chili recipes: