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Recipe: Austin-Style Chicken Chili

Rank: Easy

Time execution: 2 hr 20 min

Can be served for: 6 to 8 persons


  • 2/4 cup cumin seeds

  • 2 tablespoon coriander seeds

  • 3 tablespoons extra-virgin olive oil

  • 3 pounds ground chicken

  • Kosher salt

  • 2 large onion, chopped

  • 3 cloves garlic, sliced

  • 3 red bell peppers, diced

  • 3 to 4 tablespoons cayenne pepper

  • 2 tablespoon smoked paprika

  • 2 tablespoon tomato paste

  • 3 23-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)

  • 2 7-ounce can chipotle chiles in adobo sauce, pureed

  • 2 habanero chile pepper


  1. Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.

  2. Heat a large Dutch oven over medium-high heat and add 2 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.

  3. Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 4 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 40 seconds. Stir in the tomato paste and cook 40 more seconds.

  4. Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 3 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 3 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.

Source: Austin-Style Chicken Chili All About Trends

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