ingredients 2 pound Ground Chicken
Salt to Taste
instructions Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil. When the oil is hot, add the ground chicken with a large pinch of salt and brown on all sides, breaking up the meat into smaller pieces as it cooks. Remove with a slotted spoon to a plate and set aside.
ingredients Olive Oil
2 cup Onion (small diced)
3 Cloves Garlic (minced)
2 Serrano Chiles (sliced into thin rings)
1 tablespoon Smoked Paprika
2 tablespoon Chili Powder
2 tablespoon Coriander (toasted and ground)
1 tablespoon Cumin (toasted and ground)
1 teaspoon Cayenne
instructions Drain the fat from the pot, then place back over the heat and add 2 tablespoons of olive oil. Reduce the heat to medium, and add the onion, garlic and Serrano with a small pinch of salt. Let the vegetables sweat for a few minutes, then add all of your spices. Toast them for about 30 seconds, being careful not to burn them.
ingredients 12 ounce (One Bottle) Beer -- an IPA if possible
14 1/2 ounce Can Petite Diced Tomatoes
15 ounce Can Cannellini Beans (drained and rinsed)
15 ounce Can Red Kidney Beans (drained and rinsed)
instructions Next add the bottle of beer, making sure to scrape the bottom of the pot well. Add the meat back in along with the, tomatoes and both beans.
ingredients 2 tablespoon Brown Sugar
2 teaspoon Cocoa Powder
2 cup Water
instructions Stir in the brown sugar, cocoa powder and 2 cups of water, and reduce the heat to low. Season with some more salt and hot sauce to taste, and simmer stirring occasionally for 2 hours.
ingredients 7 ounce Greek Yogurt
1/2 cup Cilantro Leaves (chopped)
instructions In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use.
ingredients 2 tablespoon water
2 tablespoon Cornstarch
instructions After 2 hours, if the chili looks a little loose, thicken it by mixing together the cornstarch and 2 tablespoons of water, then stirring it in when the chili is at a gentle boil.
instructions To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.