The Campfire Comeback Chili
"Why the Name "Campfire Comeback Chili"?
Campfire: Evokes the feeling of a cozy outdoor adventure, where chili is a classic comfort food.
Comeback: Hints at the rich, complex flavors that will leave you wanting more. This chili is so good, it'll be your go-to recipe for those times you need a satisfying and heartwarming meal."
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil | 1 tablespoon, 1, 2, 4, 1 pound, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, 1 (14.5 oz) can, 1 (12 oz) bottle, 1 (15 oz) can, 1 (15 oz) can, 1 (4 oz) can, 2 cups, 1, to taste |
| medium yellow onion, diced | |
| green bell peppers, diced | |
| cloves garlic, minced | |
| ground chicken | |
| ground cumin | |
| smoked paprika | |
| chili powder | |
| dried oregano | |
| diced fire-roasted tomatoes (undrained) | |
| dark beer (stout or porter recommended) | |
| black beans, rinsed and drained | |
| kidney beans, rinsed and drained | |
| chopped green chiles in adobo sauce (adjust for spice preference) | |
| chicken broth | |
| bay leaf | |
| Salt and freshly ground black pepper, to taste |
Directions
Instructions:
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion and bell peppers, cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add the ground chicken. Cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in the cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to toast the spices.
- Add the fire-roasted tomatoes (with their juices), dark beer, black beans, kidney beans, green chiles in adobo, chicken broth, and bay leaf. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
- Remove the bay leaf before serving. Ladle the chili into bowls and enjoy with your favorite toppings!
Tips:
- For a thicker chili, mash some of the beans against the side of the pot with a fork before serving.
- This chili can also be cooked in a slow cooker. Combine all ingredients except the toppings in the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours.
- Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.