Chicken Chili Corn Chip Pie

By prairiemama

Recipe courtesy Jeb Woody, owner of Honey's Sit 'n' Eat, Philadelphia, PA.

Ingredients

• 1 (6 pound) chicken
• 1 clove garlic, finely chopped
• 2 tablespoon oil of choice
• 1/2 cup chicken broth, divided
• 3 dried guajillo peppers, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup crushed tomatoes
• Oil or butter
• 1/2 Spanish onion, diced
• 1 bell pepper, diced
• 1 cup crushed tomatoes
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup canned pinto beans
• 1 cup canned black beans
• Corn chips (recommended: Fritos), shredded cheese, shredded lettuce, diced tomatoes, sour cream, sliced jalapenos

Preparation

Step 1

For the chicken:
1. Add the whole chicken to boiling water and boil until
thoroughly and safely cooked. Remove from the
water and allow the chicken to drain and cool. Pull
the meat in strips from the bone.

For the sauce:
1. In a large saucepan, toast the garlic in the oil over
high heat until lightly browned, 1 to 3 minutes.
2. Add half the chicken broth and the peppers and
sweat for 2 minutes.
3. Add the tomato paste and crushed tomatoes and
bring to a boil.
4. Fold in the pulled chicken.
5. Reduce the heat, add the remaining chicken broth,
and allow the mixture to simmer 5 to 10 minutes
while stirring continuously. Keep warm.

For the chili base:
1. In a large saucepan, coat the bottom of the pan
with the oil and sweat the onions and peppers over
low heat . Stir often enough to avoid browning.
2. Add the crushed tomatoes and spices and bring to
boil.
3. Add the beans and reduce the heat to a simmer. Let
the base reduce to the thickness you like in your
chili.
4. Mix in the chicken and sauce and bring back to a
boil.

Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.