Chili is a family favorite and makes an appearance at dinner a couple of times a month. What's not to love about a steaming bowl of meat in a spicy sauce topped with sour cream and cheese? There was a bunch of tomatillos on the counter, chicken thighs in the freezer and my favorite Carmelina tomatoes on the shelf— it looked like chili was on the docket for dinner. I always make a double batch so I can freeze the leftovers— having food in the freezer gives me a sense of security, kind of like a dinner safety net.
Chicken And Tomatillo Chili
12 chicken thighs, boneless and skinless 3 sweet red peppers, chopped 2 red onions, chopped 2 serranos, seeded and minced 36 tomatillos, halved 4 tbsp cumin 4 tbsp ancho chile powder 3 tbsp Tajin Classico seasoning 2 tbsp oregano 2 tbsp chili powder 1 tbsp sugar 2 tbsp oil 2 tsp kosher salt 2 (28 ounce) cans of chopped tomatoes in purée 3 (15 ounce) cans of butter beans (or any kind of bean you prefer) 1/2 cup cilantro, chopped
Preparation In a large sauté pan over medium high heat, add oil and onions—sauté for 10 minutes or until onions are softened and golden brown. Add peppers, cumin, ancho chile powder, oregano, Tajin, chili powder and salt and saute for an additional 5 minutes or until the spices are fragrant.
Cube the chicken thighs into 1 inch pieces and set aside.
In a medium stockpot or crockpot, add the chicken, sautéed vegetables, tomatillos and tomatoes and purée. Cook on low for 6 to 8 hours, if using a crockpot, or simmer, uncovered, on the stove top for 45 minutes. Add the beans and cilantro and cook for an additional 30 minutes. Serve immediately.