We had a chili cook-off at my sister’s for Halloween this year. John squeaked by with a win, courtesy of his pork and black eyed pea recipe (which is awesome). Mandy made a great classic one, and I made this Serious Eats recipe, with some lazy changes (canned beans, not really seeding the peppers). It was a big hit, and I would definitely make it again; it’s the first time I’ve made that style of chili and been really happy with the results/recipe.
1 can white beans
2 fresh poblano chilies
4 fresh Anaheim or Hatch chilies (I could only find Anaheim)
3 jalapeño chilies (recipe calls for two, but I accidentally also used the one I bought for John’s chili)
1 medium onion
8 medium cloves garlic
1 whole pickled jalapeño pepper, plus 2 tablespoons pickling liquid from the can (so I accidentally grabbed regular jarred jalapeno rings out of my fridge, so I used a few of those and added about 2 tbsp white vinegar)
3 tablespoons oil (I used olive)
1 quart chicken stock
1 tablespoon ground cumin
1 teaspoon ground coriander
4 boneless skinless chicken breast halves (about 2 pounds)
1 8 oz cube of pepper jack cheese (I used half for the recipe, which was less than called for, and half for garnish)
juice of two limes
1 cup cilantro, chopped (about half for recipe, half for garnish)
1 bunch scallions, chopped
Turn on broiler. Cut tops off all chiles (I cut them off right at the point where most of the seeds are located, so you’re sort of pre-seeding them). Toss vegetables with about 1 tbsp oil.
Broil poblanos, Anaheims, fresh jalapenos, onion and garlic for 20 minutes, turning once or twice. Let rest 5 minutes.
Stick chiles in a blender; add chicken stock and the jarred jalapeno. Blend until it’s a puree.
Heat 1-2 tbsp of oil in a Dutch oven. Toast cumin and coriander for a minute or so. Remove from heat. Stick a strainer over the pot and dump chile mixture in, straining it as you go. Press down on the mixture to extract as much liquid as possible. After I was done doing this, I put the strainer over a bowl and let it drain for awhile longer – I ended up adding the extra liquid back into the chile.
Put half of your canned beans into the blender and blend (keep that on the side). Add unblended beans and chicken to pot with pepper mixture. Add enough water to cover the chicken and beans. Simmer until chicken is cooked through (about 20 minutes).
Remove chicken and let it cool off for a few minutes. Tear or shred into bite sized pieces and add back into chili. Add blended beans back in, too, and simmer until meat is heated through.
About five minutes before you’re ready to serve, stir in half your shredded cheese, the vinegar or pickling liquid, the cilantro and scallions. Taste and season with salt until salty enough. Serve with garnishes.