It's no secret that my husband (and pretty much all men, I think) cuts the cheese a lot. Often times, the culprits are beans or green veggies or even ice cream that causes this phenomena to him. So I wanted to make a beanless chili so that he could enjoy the Southwestern chili taste without the "tooting," if you know what I mean! I found this recipe (yes, it's another Barefoot Contessa recipe that I modified to work for me) and I have to say that I think it rivals Dave Bagg's chili recipe. I'm thinking Chili-Off!INGREDIENTS (makes 4 to 6 servings)
- 1 yellow onion, chopped
- 1 tablespoon olive oil, plus 1 teaspoon extra for chicken
- 2 large garlic cloves, minced
- 1 red bell peppers, cored, seeded, and large-diced
- 1 yellow bell peppers, cored, seeded, and large-diced
- 3/4 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon paprika (optional)
- 1 teaspoons kosher salt, plus more for chicken
- 1 (35-ounce) can whole peeled San Marzano tomatoes in puree, undrained (use canned plum tomatoes is you can't find San Marzano)
- 6 fresh basil leaves, minced
- 1 split chicken breasts, bone in, skin on (2 breast halves)
- Freshly ground black pepper Toppings:
- Chopped onions, Fritos, grated sharp cheddar, sour cream and cilantro
DIRECTIONSPreheat the oven to 350 degrees F.
In a large pot, cook the onions in 1 tablespoon olive oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the chili powder, cumin, red pepper flakes, cayenne, paprika, and salt. Cook for 1 minute.Add the red and yellow bell peppers and then crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Meanwhile, rub the chicken breasts with 1 teaspoon olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked through. Let cool slightly. Separate the meat from the bones and skin and cut it into 1/2-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.