Cowboy Country Chipotle Chicken Chili
Ingredients
Ingredient | Quantity |
---|---|
Cooking Oil | 2 Tbsp., 1, 2 Tbsp, 1 tsp., 1/4 tsp., 4 cups, 3/4 tsp., 2-15 oz. cans, 1/2 cup, 1/4 cup, 1 tsp., 2 cups, 2 tsps., 2 tsps., 1 3-1/2 oz. bag, 3 Tbsps., 1/3 cup, 1, About 1/2 cup, About 2 tsps. |
Medium onion, finely chopped | |
Minced garlic | |
Mustard Seeds | |
Anise Seed | |
Rotisserie Chicken, chopped | |
Adobo sauce from chipotles in adobo sauce | |
Great Northern Beans | |
Dark Molasses | |
Orange Juice Concentrate | |
Orange Zest | |
Crushed tomatoes (from a can) | |
Liquid Smoke | |
Apple Cider Vinegar | |
For Topping: Corn Chips, Crushed | |
Butter | |
Grated Parmesan Cheese | |
For Garnish: Jalapeno pepper, sliced | |
Sour Cream | |
Smoked Paprika |
Directions
Heat the oil in a large skillet or dutch oven. Add the chopped onion, garlic, mustard seed, and anise seed and cook until the onion is translucent. Add the chicken, adobo sauce, beans, orange juice concentrate, orange zest, tomatoes, liquid smoke, and apple cider vinegar, and continue to cook until mixture is slightly thickened and hot (10-15 minutes).
While the chili is cooking, melt butter in a small frying pan and add the crushed corn chips. Saute until they begin to brown slightly, and then add the parmesan cheese. Cook a few more minutes to incorporate and heat everything together.
Serve the chili in bowls and top with the corn chip crumbs. Place a dollop of sour cream in the center of the bowl and garnish with jalapenos and smoked paprika.