Sunday, October 16, 2011
Zombie (Chicken) Chili
This chili has beans. If you don’t tolerate them well, omit them. What makes it zombie chili? The word zombie in front of it. And the cooked white meat chicken looks a little like brainz!
2 lbs ground white meat chicken
1 large sweet onion, finely chopped
1 cup peeled carrots, grated
3 tablespoons butter (plus more to coat pan for cooking chicken)
1 6oz can of tomato paste
2 ½ tablespoons of salt (yes, it is a lot, yes, it needs it)
1-2 teaspoons cumin (by taste, start with one)
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon smoked paprika (regular is not quite like smoked, smoked is worth it!)
2-3 cups of chicken stock (check for yeast extract)
1 15.5 oz can dark red kidney beans (optional)
1 15.5 oz can white kidney beans (optional)
In a large pot over medium heat, melt the butter until it sizzles.
Sauté onions until slightly caramelized, about 20 minutes.
Add carrots to onions and cook until carrots pale, about 5 minutes.
In another large pan, over medium heat, while the onions cook, break up and cook ground chicken until no pink remains. Set aside. I do mine in two batches after I cook the onions because I only have so many pans and hate washing things. Whatever works!
Add chicken into cooked onions and carrots. Add tomato paste and spices, stirring to combine well.
Add stock a cup at a time and stir. You may not need it all,. You want it wet, but not a soup, though it will thicken up a bit when the beans are added. Just go easy on the stock. You can always add more later.
Taste and re-season as needed.
Allow to boil for 5 to 10 minutes, then add the beans, if you choose to use them.
Turn down the heat to medium low and simmer for 10-15 minutes uncovered, stirring occasionally.
Cover and simmer over low for 15 minutes or more.
Serve hot with sour cream and shredded cheddar cheese. Great over white corn chips!