Dark Chicken Chili
Submitted by jkm25
Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis isn’t your standard dump-everything-in-the-pot chili. The depth here comes from toasting whole dried ancho and chipotle peppers in hot oil, then grinding them and steeping them in beef broth. That smoky, earthy base is what gives this chicken chili its “dark” character.
Dark beer adds malty richness while cumin, oregano, thyme, and a surprise hit of cinnamon round out a spice profile that’s layered and complex without being scorching hot.
Two pounds of boneless chicken cook fast in this intensely flavored broth, and the whole thing comes together in about 50 minutes. Serve it over rice, beans, or both.
Pro Tips
- Toast the dried peppers for just a minute. You want them lightly browned and fragrant, not blackened and bitter.
- Use a dark beer like a porter or stout. Light lagers don’t bring enough malty backbone.
- The cinnamon is subtle but essential. It adds warmth without sweetness and ties all the spices together.
- For thicker chili, shred some of the chicken with two forks after cooking and stir it back into the sauce.
Ingredients
Directions
In a heavy skillet, heat the oil until barely hot.
Roast the pepper in the hot oil for 1 minute or less, just until they brown lightly.
Remove the peppers from the oil and cool.
Let oil remain in skillet.
Stem and seed the cooked peppers, break into small pieces and grind in blender or spice grinder.
Bring the broth to a boil and add the ground chilies.
Remove from the heat and allow to steep while you proceed with the recipe.
Add the onion to the oil remaining in the skillet.
Cook until lightly browned.
Add the chicken and stir until the meat loses its raw look.
Add the garlic, cumin, oregano, thyme and cinnamo, and stir for another 10 seconds.
Add the broth chili mixture, beer and tomato paste.
Bring to a boil and simmer 15 minutes.
Season to taste with salt and pepper.
Adjust seasoning and serve immediately over warm rice and/or beans.
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