Quick Red Chicken Chili for a Crowd
Serves: 12
  • 2 store-bought roast chickens, meat picked from bones and pulled into bite-size pieces, bones and skin reserved separately
  • 2 quarts chicken broth
  • 6 tablespoons vegetable oil
  • 2 large onions, cut into medium dice (about 4 cups)
  • ⅔ cup chili powder
  • 1½ tablespoons ground cumin
  • 1½ tablespoons dried oregano
  • 2 cans (28 ounces) crushed tomatoes
  • 2 cans (16 ounces each) black beans, drained and rinsed
  • 6 medium garlic cloves, minced
  • 1½ ounces bitter-or semisweet chocolate
  • 3 tablespoons cornmeal
  1. In a soup kettle bring chicken bones and skin, chicken broth, and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth.
  2. Meanwhile, heat oil over medium-high heat in a large (2-gallon capacity) roasting pan set over two burners. Add onions; sauté until soft, 4 to 5 minutes. Add chili powder, cumin, and oregano; reduce heat to medium-low and cook until spices are fragrant, 1 to 2 minutes. Stir in chicken, tomatoes, and broth; bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, until flavors blend, 25 to 30 minutes. Stir in beans, garlic, and chocolate; simmer to blend flavors, about 5 minutes. Sprinkle cornmeal over chili and stir in. Simmer to thicken chili, 1 to 2 minutes longer. Turn off heat; cover and let stand 5 minutes. Ladle into bowls and serve with accompaniments.
Serve with your favorite of the usual condiments--sour cream, grated cheese, minced red onion, cilantro, hot pepper sauce, salsa, guacamole, and chips.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-red-chicken-chili-for-a-crowd/