Chicken Chili

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 8 cups chopped onions
• 1/4 cup olive oil
• 1/4 cup minced garlic
• 4 red bell peppers, large dice
• 2 yellow bell peppers, large dice
• 2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried red pepper flakes, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 4 teaspoons kosher salt
• 4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/2 cup minced fresh cilantro
• 8 chicken breast halves, bone-in and skin on
• pepper
• chopped onions or scallion
• grated cheddar cheese
• corn chips
• sour cream

Recipe

• 1 preheat the oven to 350 degrees.
• 2 rub the chicken breast with olive oil and place them on a baking sheet.
• 3 sprinkle generously with salt and pepper.
• 4 roast the chicken for 35-40 minutes, until just cooked.
• 5 while chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
• 6 add the garlic and cook 1 min more.
• 7 add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
• 8 cook for 1 minute.
• 9 dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
• 10 add tomatoes to the pot with the cilantro.
• 11 bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• 12 let chicken cool slightly.
• 13 remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
• 14 serve with the toppings or refrigerate and reheat later.