5 poundschicken thighs or breastwith bones and skin
1tablespoonoil
4-5poblano chilis
4-5anaheim chilis
3jalapenosplus more for garnish
3mediumonions or shallots
9medium clovesgarlic
1 tablespoonground cumin
515 ounce cansgreat northern beansor other white beans
12cupslow sodium chicken broth
5tablespoonslime juice
Garnishes
avocados
scallions
lime wedges
minced jalapenos
minced fresh oregano
minced chilantro
Instructions
Prepare the peppers - There are many methods for preparing peppers - here is mine.
Don gloves - do not skip this step.
Cut the end off the pepper.
With your knife, go around the core (it is usually attached at two or more points at the top.)
Cut the pepper in half around the middle.
Most of the seeds & core will be in the top half. Slice each half top to bottom and remove the core and seeds. Slice the bottom in half.
Remove the white ribs that run from top to bottom in the pepper. You may find it easier to slice the pepper right next to the rib and then cut it off. You can just remove the white part. The colored part underneath will not be hot.
It is easier to do this on the poblanos and Anaheim peppers. Save the jalapeños for last. You will have lots of practice on the other two.
Roughly chop the peppers and onions.
Place them in two to three batches in food processor. Pulse 10-15 times until the consistency of chunky salsa.
Cook the Chili
Put about a tablespoon of oil in pot. Add the processed. peppers and onion.
Saute on medium heat until the vegetables are softened about 15 minutes, stirring frequently.
As soon as you begin to saute the peppers, use a garlic press or mince the garlic. Place it into the pot.
Add the cumin the last 5 minutes or so.
Remove about one cup of the chili mixture and process it with one cup of beans and one cup of chicken broth. Process until relatively smooth. Place in the pot.
Add the chicken and the chicken broth to the pot. Bring to a boil and cook for about 20 minutes, partially covered.
Remove the chicken from the pot and add the beans. While the bean warm up, chop the chicken. *
If you are making this ahead, after removing the chicken from the pot, add the beans and cool the pot in a sink full of cold water. Put the chicken in the refrigerator. I find the chicken much easier to chop when cold.
Add chicken to the pot and warm. Serve with yummy garnishes!
Enjoy!
Notes
*I find I always have more chicken than I want to add back to this chili.That is ok with me because it makes good tacos or burrito bowls.I freeze it until ready to use.Modified from The Best Make-Ahead Recipe by the editors of Cook's Illustrated, American's Test Kitchens, Brookline Massachusetts 2007,