chipotle adobo ancho chicken chili recipe

I took 2nd at the chili cook-off with this experiment. We were scored on Appearance, Aroma, and Flavor. Of all participants, I scored highest on Aroma and Flavor. The winner used ground beef, so you may consider using that instead of chicken.

For a big crock pot of my Chipotle Adobo Ancho Chicken Chili:

Ingredients:

• 2lbs of Costco Grilled Seasoned Chipotle Chicken

• 3 15.5oz cans dark red kidney beans

• 3 15oz cans black beans

• 1 15oz can tomato sauce

• 2 14.5oz cans diced tomatoes

• 2 6oz cans tomato paste

• 1 7oz can chipotles in adobo sauce (I used La Costena brand)

• 7 or so whole dried ancho chilis (soaked in boiling water to soften and roughly chopped - seeds removed)

• 2 large onions chopped

• 3 bell peppers chopped

• 1 packet of Kinder's Original Chili Seasoning (found at Walmart - I was looking for a way to mitigate incorrect spice mixture so feel free to omit this, maybe add dried onion and paprika to compensate?)

• 1 tablespoon of cumin powder

• 2 teaspoons of oregano

• 2 teaspoons chili powder

• 2 packets of Goya Chicken Bouillon Powder (I originally put 4 in and it was a mistake - start with 2 dissolved in water to top the pot off)

• 5-6 cloves of garlic, chopped

• 2 teaspoons cocoa powder

• 1 +/- tablespoon of blackstrap molasses (or more to taste / to reduce acidity)

• Black pepper

Method:

This might not all fit in your crock pot. I tasted small bowls here and there. Start with 4 cans of beans and add more as necessary.

1. In a cast iron skillet, fry your chopped onions - add most to the pot. Then fry your bell peppers with the last of the onions - add it to the pot.

2. Add the diced tomatoes and sauce to the pot. Cook the tomato paste in your skillet before you add it. Add cooked paste to the pot.

3. Fry your cumin, chili powder, oregano, chopped anchos, and the spice mix, in your skillet with plenty of oil. Add the fried spices to the pot.

4. Chop chipotles in adobo, add to pot.

5. Taste at this point, adjust spices as necessary. Turn on low. Add 2lbs of chicken, 2 cans of kidney beans, and 2 cans of black beans. I prioritized the chicken, so do what you want with the beans.

6. Dissolve 2 packets of bouillon in 4 cups of water and add. Add another packet to taste. 4 was too many. I ended up taking some out to eat and adding the next two cans of beans with more water (to the rim) to reduce salinity.

7. Chop garlic and add. Also add 2 teaspoons of cocoa.

8. Leave on low for a few hours. Let cool and put in fridge for 20 +/- hours.

9. The next day, bring out to cook for 7 +/- more hours on low. Stir and taste semi-frequently - adjust as necessary. When cooling at the end, add your molasses. I used approximately a tablespoon. I didn't want a sweet chili, but wanted to limit acidity. Top with plenty of cracked black pepper, another pinch of cumin, and some more oregano (if you want). Cool and put back in fridge.

10. Consumption may be at any time. Chili will get darker and spicier as the week progresses. Cook on low for a few more hours before serving.

This yields a moderately spicy and very flavorful chili. It was bomb with cheese and sour cream. The spice was not a nasal cavity spice, but more of an icy hot tongue numbing spice, if that makes sense. It does dissipate without a need for water, imo.