Steve's Floribean Chicken Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Chicken thighs
1		Onion - halved
2		Carrots - halved
3		Celery ribs - halved
3		Bay leaves
		Juice of 1 lime
2 teaspoons	10ml	Cumin
1 teaspoon	5ml	Coriander
6		Black peppercorns
1 lb	454g / 16oz	Dried red kidney beans
3 tablespoons	45ml	Olive oil
3/4 cup	46g / 1.6oz	Chopped (1/4") onion
3/4 cup	109g / 3.8oz	Chopped (1/4") poblano pepper
8 oz	227g	Andouille sausage - cut 1/2" dice
1 tablespoon	15ml	Ground coriander
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Chili powder
1		Crushed tomatoes - (28 oz)
4 oz	113g	Tomato paste
2 tablespoons	30ml	Red-wine vinegar
2 tablespoons	30ml	Molasses
2 tablespoons	30ml	Chopped chipotle pepper
1 tablespoon	15ml	Sugar
1 1/2 cups	93g / 3.3oz	Diced ripe tomatoes
1/2 cup	8g / 0.3oz	Chopped fresh cilantro leaves
		Optional Garnishes
1 cup	237ml	Sour cream
1/4 cup	59ml	Snipped chives
1		Ripe mango - cut 1/4" dice
1		Ripe tomato - cut 1/4" dice
1 teaspoon	5ml	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated Monterey pepper Jack cheese

Recipe Instructions

Place chicken along with next 8 ingredients in a large, heavy pot; add water just to cover. Bring to a boil, reduce heat and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain the broth, return it to the pot and reserve. Shred the chicken and reserve.

Add the beans to the reserved broth. Bring to a boil, reduce heat and simmer until tender, about 45 minutes, skimming any foam. Drain beans, reserving 1 cup of the cooking liquid; set aside.

Heat olive oil in a heavy pot over medium-low heat. Add onions, poblano pepper and sausage; cook for 8 minutes. Add coriander, cumin and chili powder; cook for 3 to 4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, sugar and the reserved bean liquid. Simmer for 20 to 25 minutes. Add diced tomato, cilantro, reserved beans and chicken. Cook for 10 minutes longer.

Prepare garnishes: Combine sour cream and chives in a bowl. In another bowl, combine the mango, tomato and cilantro, salt and pepper. Serve the chili topped with chive-sour cream, mango salsa and cheese, if desired.

This recipe yields 8 to 10 servings.

Per serving (based on 10, without the garnishes): 660 calories, 46g carbohydrates, 49g protein, 32g fat, 124mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-24-2000

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