I was not planning to blog this recipe. Having been told that some of my recipes are overly complicated and overwhelming, I thought this one should be skipped. I get it. I know that the kitchen is not everyone’s friend.
Truth be told, I made it up as I went along. I did not measure anything. Just winged it and used the power of taste to make adjustments as I cooked. I cook like this all the time, and it makes my sister’s go nuts because they do not share this ability. That said, I am continually reading recipes, and when I find a method or ingredient or whatever, I put it in my head until I need to use it. It is a gift.
And then I served the chili at our neighborhood Halloween block party, and it was a big hit. I was asked for the recipe several times. I was told I had to blog it because it was so good and they wanted the recipe. So here I am. Because I winged it, I spent my morning measuring out the spices and herbs based on what I did. That was a hoot. So please do yourself a favor and taste this as you go. Add more of anything if you think it needs it. (except salt… there is no way back from too much salt). For those that can’t wing it. Just add a little at a time.
You will have to excuse the fact that I have no pictures to show how things should look throughout the process. Remember this was not to be blogged.
Therefore, This Chili Needs Some Explanations
This is a dish that has many ingredients and many different flavors. I used what I learn from cooking Indian food that it is important to build layers of flavor. That may take several steps. It is best to stay organized. Once you get all the ingredients combined, it is smooth sailing. But the payoff is the effort that you put into the melding of flavors.
This chili has a long cook time (5 hours in the oven). Get it in the oven by noon, and it will be ready for dinner. You can make a day or two ahead of time.
There are two reasons why I use baking soda in this recipe. It works as a meat tenderizer and helps retain moisture in the meat. It is also alkaline so it tempers the highly acidic nature of many of the ingredients used in this chili. But I used a lot of baking soda, so I add in vinegar at the end to bring back some acid. Note: chili gives me heartburn. This one did not. Go figure.
NO Chili Powder!
I do not use a chili powder. I want to know exactly what is in my chili and I want to control the flavors. Read the ingredients on a jar of “chili powder”… after chili peppers it says “spices” what the heck does that mean? It also says salt and garlic. Thanks but no thanks, I got that covered.
Heat. Spice heat, not temperature heat. Every household knows its member’s spice/heat tolerance. Feel free to adjust the amount of cayenne pepper, and Chili in Adobo to accommodate your family. Because this was made for a big audience I went light on the “spicy.” And still, some folks thought it was “hot.” That is why I serve sour cream with chili. It calms the heat. Remember also it gets hotter over time so leftovers could be hotter than on day one.
Why did I use three different beans? We eat with our eyes first. The color variation is pleasing. And Hominy, what the spitfire why? I like corn in chili and hominy is a variation of corn. Why? It adds a different texture than the beans.
Why do the thighs have skin and bones and the breasts don’t. The reason is flavor. But the breast bones are thin and sharp. If they break up during cook time, they will be hard to find later. The thigh is a fattier, juicier part of the chicken and you need these juices and fat to carry the spice flavors. I learned about how fat is necessary to transport flavor when watching Salt, Fat, Acid, Heat. And so I want what the fat, skin and bones bring to the table.
Why do I add chicken broth and tomato paste late in the cooking process? Again, I am layering flavor.
Could you do this all on the stove top? Sure, but in the five hours that it is slow roasting, the flavors concentrate and intensify. Also, I’d have to watch it like a hawk on the stove top.
Slow Roasted Chicken Chorizo Chili
3 boneless skinless chicken breasts, cubed
4 chicken thighs, bone in, skin on, ultimately cubed
4 Tbsp Baking soda
3 Tbsp Salt
3 cloves garlic, diced
1 large onion, diced
3 links fresh chorizo, removed from casing and broken apart
1 Tbsp Smoked Paprika
2 1/2 Tbsp Paprika
2 Tbsp Cumin, ground
1/2 tsp Cayenne Pepper
1 tsp Black Pepper
2 Tbsp Cinnamon
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 1/2 Tbs Oregano
1 Tbsp Thyme
1 Tbsp Coriander, ground
2 28 oz. cans Whole San Marzano Tomatoes (or Roma)
2 cans Tomato Paste
1 10 oz. can Rotel® Diced Tomatoes & Green Chilies, Mild (use Original for more heat)
1 Chipotle Pepper in Adobo, chopped plus 2 Tbsp Adobo Sauce
Black Beans – 1 can 15.5 oz., drained and rinsed
Great Northern Beans – 1 can 15.5 oz., drained and rinsed
Kidney Beans – 1 can 15.5 oz., drained and rinsed
White Hominy- 1 can 15.5 oz., drained and rinsed
1 can Chicken broth
Water, if needed
1 can Tomato Paste
1/4 cup Apple Cider Vinegar
Fresh Cilantro leaves, chopped
Pickled Jalapeño Slices
Combine baking soda and salt in a small bowl. Set aside.
Cut up chicken breasts into 1-inch chunks. Place in a large bowl. Remove skin and bone from the thighs. Place skin and bone in with the breast meat, Cut thigh meat into 1-inch chunks. Pour in Baking soda and salt about a 1/4 at a time. Toss and repeat until all the chicken is coated. Set aside for 20 minutes to allow meat to tenderize.
Combine the Spice Set in a small bowl. Set aside. Combine the Herb Set in a small bowl. Set aside. Dice the onion, crush and dice the garlic. Set aside.
Place your 7-quart dutch oven (enameled cast iron or cast iron is best) over medium-high heat until hot. Layer a thin coat of olive oil on the bottom of the pan. Brown the chicken in batches, so you do not crowd and steam the meat. You are just browning the outside. Remove the chicken once browned (may still be uncooked on the inside). Set aside and repeat until all the chicken and the skin and bones are cooked and browned. Additional olive oil may be needed. Remove the last batch of chicken from the pan. Hopefully, there is plenty of fond (browned bits) stuck to the pan. This is good. Leave it.
Place the diced onion in the dutch oven and cook for 2-3 minutes. Scrap fond as it loosens. Add in diced garlic and cook until translucent. Cover as needed. Add in the Spice Set and allow to sizzle. The aromatics should fill the room. Stir and do not burn.
Are you drinking wine yet? You should. I was.
Once the chicken and chorizo are cooked through add the two cans of tomatoes, two cans tomato paste and can of Rotel®. Remove one chipotle from the can, chop and add to chicken along with the two tablespoons of Adobo sauce. Stir to blend. Bring to a bubbling simmer.
Preheat oven to 325 degrees.
Add the drained and rinse beans and hominy to the pan. Gently blend.
Let heat and time do their thing.
Cover and place in oven for 3 hours. Check and stir at the 90-minute mark.
At the end of the three hours. Add in the chicken broth and the last can of tomato paste. Blend. Cover and cook for another hour. At the end of an hour remove the lid and cook for another hour uncovered.
This should be a thick chili. If you prefer it thinner, you can dilute with water.
Total cook time in the oven is 5 hours.
Lastly, just before serving blend in the 1/4 cup of apple cider vinegar. Serve hot with cilantro leaves, sour cream, shredded cheddar and pickled jalapeños for optional toppings.
If you are serving at a party you can move the chili to a crock pot to keep it hot throughout the event.
Download Printable Recipe Here: Slow Roasted Chicken Chorizo Chili
That is all for now.