Amazing Monterey Chili Con Carne

This is a lighter-leaning take on classic chili con carne, built on ground chicken breast instead of beef and finished with a snowfall of melted Monterey Jack. It is a weeknight chili through and through, one skillet, no fussy browning, no overnight simmering.

The chicken, onion, bell pepper, and garlic all hit the pan together. Garlic in this kind of quick-cook chili is best added with the vegetables rather than alone first, so it cannot scorch into bitterness while the chicken finishes.

Chili powder and cumin do most of the flavor work. Bloom them by stirring them into the meat and vegetables for 30 seconds before the tomatoes go in. Toasted in fat, the spices wake up and lose any raw, dusty edge.

The 35 minute simmer is non-negotiable, sorry, is a must. That is where the kidney beans soak up the chili powder, the tomatoes break down into a proper sauce, and the chicken loses any crumbly texture and becomes silky.

Chef Tips

• Drain and rinse the canned kidney beans well. The starchy can liquid muddles the chili and adds extra sodium.
• If the chili looks too tight after simmering, splash in a few tablespoons of water or chicken stock to loosen it. Too loose, simmer uncovered for the last 5 minutes.
• Salt only at the very end. Canned tomatoes, beans, and chili powder all carry their own salt, so taste first.
• Top with sliced scallions, a squeeze of lime, or a spoonful of sour cream for a fresh contrast to the warm spice.

Variations

• Swap half the chicken for ground turkey or use lean ground beef for a more traditional chili.
• Add a chopped chipotle in adobo with the tomatoes for smoky heat.
• Stir in a cup of frozen corn during the last 10 minutes for a sweeter, Tex-Mex twist.