Thick chili with chicken and pickles

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This savory Tex-Mex dish will win over any spicy food lover. In addition to the fiery peppers, you'll also experience a whole host of savory flavors, infused into the dish by the hot oil. Start with the oil: heat vegetable oil with spices, including cayenne pepper, garlic powder, and brown sugar. Then, use this oil to make the chili. It also includes ground chicken, canned white beans, and vegetables. Simmer everything together to blend the flavors, and serve with sour cream and chopped pickles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg of minced chicken
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tbsp. l. brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons coarse salt
2 carrots, diced
1 onion, diced
2 x 430g cans cannellini beans, rinsed
1 can (400 g) of canned chopped tomatoes
2 tsp hot sauce
1 cup chicken broth
1 cup sour cream
1/4 cup chopped pickles, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Combine vegetable oil, cayenne pepper, brown sugar, paprika, garlic powder, and 1 teaspoon salt in a small saucepan. Cook over low heat until the spices are absorbed into the oil, 2-3 minutes.
Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. Pour 1/4 cup hot oil into the skillet. Add the carrots and onion and cook until the vegetables are softened and beginning to brown, 6-8 minutes. Add the ground chicken and the remaining 1 teaspoon of salt and cook, breaking up the ground chicken with a wooden spoon, until golden brown, 4-5 minutes.

Add the beans, tomatoes, hot sauce, and 2 tablespoons hot oil. Stir and bring to a boil. Pour in the broth. Bring to a boil again, then reduce the heat and simmer, partially covered, stirring occasionally, until the chili thickens, 15-20 minutes.
Ladle the chili into bowls. Top each serving with a dollop of sour cream, finely chopped pickles, and a drizzle of the remaining hot oil. Serve with cornbread.

Categories:

recipe / Autumn dishes / Soups / Thick soups and stews / / Mexican cuisine / Tex-Mex / Trisha Yearwood

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