Spicy Chicken Chili

Source: Food and Wine Quick from Scratch

Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs. Serve with wedges of corn bread.

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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

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2 tablespoons cooking oil
1 onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken thighs, (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 jalapeno peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes in juice
2 1/2 cups canned low sodium chicken broth, or homemade stock
1-2/3 cups pinto beans, drained and rinsed (from one 15-ounce can)
1-2/3 cups black beans, drained and rinsed (from one 15-ounce can)
1/2 teaspoon fresh ground black pepper
1/3 cup cilantro, optional

In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Wine Recommendation: A red wine with plenty of acidity is best suited to the spice and heat here. Look for a sangiovese from California or a dolcetto from the Piedmont region of Italy.

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