Austin-Style Chicken Chili Recipe

Name: Austin-Style Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cumin seeds; 1 tablespoon coriander seeds; 2 tablespoons extra-virgin olive oil; 3 pounds ground chicken; Kosher salt; 1 large onion, chopped; 3 cloves garlic, sliced; 2 red bell peppers, diced; 2 to 4 tablespoons cayenne pepper; 1 tablespoon smoked paprika; 1 tablespoon tomato paste; 2 12 -ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald); 1 7 -ounce can chipotle chiles in adobo sauce, pureed; 1 habanero chile pepper

Servings: persons

1/4 cup cumin seeds
1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil
3 pounds ground chicken
Kosher salt
1 large onion, chopped
3 cloves garlic, sliced
2 red bell peppers, diced
2 to 4 tablespoons cayenne pepper
1 tablespoon smoked paprika
1 tablespoon tomato paste
2 12 -ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
1 7 -ounce can chipotle chiles in adobo sauce, pureed
1 habanero chile pepper

1
Toast the cumin and coriander seeds in a skillet over medium heat.
2
Transfer to a bowl to cool, then grind in a spice grinder.
3
Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil.
4
Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes.
5
Transfer the chicken to a plate using a slotted spoon.
6
Repeat with the remaining olive oil and chicken; transfer to the plate.
7
Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes.
8
Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds.
9
Stir in the tomato paste and cook 30 more seconds.
10
Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot.
11
Return the chicken to the pot and stir to incorporate.
12
Stir in the pureed chipotle chiles and 2 cups water.
13
Cut a slit in one side of the habanero and add it to the pot.
14
Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours.
15
(Add more water if the chili is too thick.)
16
Remove the habanero before serving.
17
Photograph by Charles Masters

747

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup cumin seeds, 1 tablespoon coriander seeds, 2 tablespoons extra-virgin olive oil, 3 pounds ground chicken, and more.

Yes, Austin-Style Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Austin-Style Chicken Chili

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