Super Bowl Chili

By LeeBoruchow

Ingredients

• 2 lbs Ground Chicken
• Olive Oil
• Salt to Taste
• 2 cup Onion, small diced
• 3 Cloves Garlic, minced
• 2 Serrano Chiles, sliced into thin rings
• 1 tbsp Smoked Paprika
• 2 tbsp Chili Powder
• 2 tbsp Coriander seed, toasted and ground
• 1 tbsp Cumin seed, toasted and ground
• 1 tsp Cayenne
• 12 oz IPA beer
• 1 14 1/2 oz Can Diced Tomatoes
• 1 15 oz Can Cannellini Beans , drained and rinsed
• 1 15 ounce Can Red Kidney Beans, drained and rinsed
• 2 tbsp Brown Sugar
• 2 tsp Cocoa Powder
• 2 cup Water + 2 tbsp
• 2 tbsp Corn starch
• 7 oz Greek Yogurt
• 1/2 cup Cilantro Leaves, chopped)
• Chipotle hot sauce to taste

Preparation

Step 1

Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil. When the oil is hot, add the ground chicken with a large pinch of salt and brown on all sides, breaking up the meat into smaller pieces as it cooks. Remove with a slotted spoon to a plate and set aside.

Drain the fat from the pot, then place back over the heat and add 2 tablespoons of olive oil. Reduce the heat to medium, and add the onion, garlic and Serrano with a small pinch of salt. Let the vegetables sweat for a few minutes, then add all of your spices. Toast them for about 30 seconds, being careful not to burn them.

Next add the bottle of beer, making sure to scrape the bottom of the pot well. Add the meat back in along with the, tomatoes and both beans.

Stir in the brown sugar, cocoa powder and 2 cups of water, and reduce the heat to low. Season with some more salt and hot sauce to taste, and simmer stirring occasionally for 2 hours.

In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use.

After 2 hours, if the chili looks a little loose, thicken it by mixing together the cornstarch and 2 tablespoons of water, then stirring it in when the chili is at a gentle boil.

To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.