Here's beefless, beanless chili

RECIPE

Try This At Home

October 08, 2006|By Robin Mather Jenkins | Robin Mather Jenkins,Chicago Tribune

Ask a Texan, and he'll tell you: Chili doesn't have beans. As it happens, we agree with that.

Ask a New Mexican, and he'll tell you that chili doesn't even have to have beef. We agree with that, too. As often as not, we make chicken chili, rather than the traditional "bowl of red" that frontiersman Kit Carson famously pined for.

Robin Mather Jenkins writes for the Chicago Tribune, which supplied the recipe analysis.

GREEN CHILI WITH CHICKEN

Serves 6

8 New Mexico or poblano chiles

2 jalapeno chiles (optional)

1/4 cup olive oil

2 onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 1/2 pounds boneless, skinless chicken breasts

3 cans (14 ounces each) chicken broth

1 can (14 1/2 ounces) diced tomatoes

1 teaspoon dried oregano

1/4 cup whipping cream or half-and-half

2 tablespoons cornmeal

chopped chiles, crumbled Mexican cheese, chopped onion, minced cilantro, salsa (for garnish)

Heat broiler or a heavy skillet over medium heat; roast the chiles, turning, until blackened on all sides, about 8 minutes. Transfer to a plastic or paper bag; set aside to cool. Peel away blackened skins. (It's OK if some charred bits remain.) Seed chiles; chop. Set aside.

Heat the oil in a Dutch oven over medium heat. Stir in onions, garlic and cumin; cook, stirring occasionally, until onions are translucent and tender, about 10 minutes. Meanwhile, cut the chicken into 1/2 -inch-square pieces; transfer to the Dutch oven. Cook, stirring once or twice, until chicken is opaque, about 8 minutes.

Add chicken broth, tomatoes, oregano and reserved chiles. Increase heat to high; heat to a boil. Cover; reduce heat to a simmer. Cook, stirring occasionally, about 50 minutes. Stir in cream and cornmeal; cook 10 minutes. Pass the garnishes at the table.

Per serving: 299 calories, 14 grams fat, 3 grams saturated fat, 66 milligrams cholesterol, 13 grams carbohydrate, 29 grams protein, 780 milligrams sodium, 3 grams fiber

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