Chipotle Chili for the Supper Table

Set out yellow onions, garlic minced, and olive oil before you start Chipotle Chili for the Supper Table. The batch is written for 8 people.

Count on 20 minutes of prep, 4 hours of cooking, about 4 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 yellow onions
• 5 cloves garlic minced
• 2 tablespoons olive oil
• ¼ cup chipotle chilies in adobo sauce minced
• 1 pound ground spicy chicken sausage
• 1 pound ground chicken
• 28 oz black beans canned, drained (one mashed)
• 14 oz kidney beans with juice
• 56 oz roasted diced tomatoes and juice
• ¾ cup corn fresh or frozen will do
• 1 ½ cups low sodium chicken broth
• 2 teaspoons paprika
• 2 ½ teaspoons chili powder
• 2 ½ teaspoons ancho chili powder or New Mexican
• ⅛ teaspoon Saigon cinnamon
• 1 tablespoon maple syrup
• kosher salt to taste

How the cooking goes

1. Warm a Dutch oven or large stock pot over a moderate flame. Add olive oil and swirl to coat. Cook onions until they begin to release their juices and then add the garlic; cook, stirring often to prevent the garlic from burning, until onions are translucent.
2. Put the minced chipotle peppers and cook for a few minutes to mingle the flavors.
3. Put the ground chicken and sausage and brown until all the chicken has been cooked. While the chicken is browning, mash one of the cans of black beans.
4. Put all the remaining ingredients. Simmer over a gentle flame for at least an hour. The longer the better. You typically cook mine in a Dutch oven for at least 4 hours. You like until the seasoning suits the pot every hour and adjust the salt and spices as needed.
5. Serve with cornbread, sour cream, and sharp cheddar cheese.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open How to Cook Moist Chicken Breast Cooked Through and Hungarian Chicken Paprikash Cooked Through.