2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.
- 2 cups torn bread
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 4 cups packed flat-leaf spinach, washed
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 teaspoon fresh lemon juice
- 1 cup shredded rotisserie chicken
- Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
- Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.