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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Heat a medium skillet over medium heat. Add anchos; toast until fragrant
and beginning to blacken. Remove from skillet, and let stand until cool
enough to handle.
Add cumin seeds to skillet; toast, shaking skillet, until fragrant, about 3
minutes. Finely grind in a spice grinder; set aside.
Tear reserved anchos into pieces; transfer to a blender. Add stock and
chipotles in adobo sauce. Puree, and set aside.
Heat oil in a large Dutch oven over medium heat. Add onion and garlice;
cook, stirring , until translucent, about 3 minutes. Add chicken; cook,
stirring, until chicken turns white, about 5 minutes. Add oregano,
epazote, chipotle chili powder, and reserved cumin; cook 5 minutes more.
Stir stock mixture, beans, and tomatoes into chicken mixture. Bring to a
boil. Reduce heat to a simmer; partially cover, and cook, stirring
occasionally, until flavors have married and liquid is thick and reduced,
about 40 minutes.
Serve chili with rest of ingredients as a garnish.
| Ingredients:
3 ancho chiles
3 Teaspoon(s) cumin seeds
2 Cup(s) chicken stock
2 chipotle chilies; in adobo sauce
4 Tablespoon(s) olive oil
1 Cup(s) onion; coarsely chopped
4 Tablespoon(s) garlic; minced
1 1/2 Pound(s) boneless chicken thighs; cut into 1 in pcs
1 rib dried mexican oregano
2 Teaspoon(s) dried epazote
1/2 Teaspoon(s) chipotle chili powder
3 15 oz can kidney beans; drained and rinsed
1 15 oz can diced tomatoes
1 Cup(s) monterey jack cheese; shredded
1 Cup(s) red onion; chopped
1 fresh cilantro leaves
1 Cup(s) sour cream
1 avocados; chopped
1 tortilla chips |
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