Spicy Chicken Chili Recipe from NYT Cooking

Today, we’re delving into the heart of comfort food with a zesty twist - the Spicy Chicken Chili, courtesy of the New York Times Cooking. Whether you’re looking to impress guests at a dinner party or you're just in the mood for a warming bowl of goodness, this recipe is perfect for a cozy meal on a chilly evening.

Ingredients

Here’s what you’ll need:

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 pounds ground chicken or turkey
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained
• 1 can (15 ounces) pinto beans, drained
• 2 cups chicken broth or stock
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon smoked paprika
• 1-2 teaspoons cayenne pepper, depending on heat preference
• Salt and black pepper to taste
• Juice of 1 lime
• Optional garnishes: sour cream, sliced avocado, shredded cheese, chopped cilantro, tortilla chips, or cornbread

Step-by-Step Instructions

1. Heat the Oil

   
   

   Begin by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.

2. Sauté the Onions and Garlic

   
   

   Add the diced onion and cook until it's translucent, stirring occasionally, for about 5 minutes. Add the minced garlic, and continue to cook for another minute.

3. Brown the Chicken

   
   

   Increase the heat to high, add the ground chicken or turkey, and use a wooden spoon to break it apart as it cooks. Cook until it's no longer pink, which should take about 7 to 10 minutes.

4. Add the Spices

   
   

   Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.

5. Combine Ingredients

   
   

   Pour in the crushed tomatoes, beans, and chicken broth. Season with salt and pepper, and bring the mixture to a simmer.

6. Simmer

   
   

   Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes. For a deeper flavor, cook it longer if you have the time, stirring occasionally to prevent sticking.

7. Adjust Seasoning

   
   

   Taste the chili and adjust the seasoning with salt, pepper, or additional spices if needed. Stir in the lime juice to brighten the flavors.

8. Serve

   
   

   Ladle the chili into bowls, and garnish as desired. Remember to serve with your favorite sides or garnishes.

✨ Note: This chili can be made in advance and actually improves in flavor if refrigerated overnight. Reheat gently before serving.

Chili Variations

• Heat Level

  
  

  Adjust the amount of cayenne pepper or add chopped jalapeños or chipotle in adobo to control the spiciness.

• Bean Variations

  
  

  Switch out kidney or pinto beans with black beans, cannellini beans, or even chickpeas for a different texture and flavor.

• Meat Alternatives

  For a vegetarian or vegan option, replace the chicken with TVP (textured vegetable protein) or lentils. Ensure your stock and other ingredients are vegan-friendly if going that route.

Our Spicy Chicken Chili is more than just a dish; it's a journey into flavors. It's perfect for those who love a bit of heat but still want the comforting depth of a traditional chili. Each spoonful is an experience, with the smokiness of paprika, the earthiness of cumin, and the gentle kick from cayenne.

When you serve this chili, you’re not just feeding your friends and family; you're offering them a culinary adventure. With its robust flavors, this chili can stand alone, but pairing it with a side of cornbread or a dollop of sour cream can elevate the experience even further.

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