EUREKA CHICKEN AND BLACK BEAN CHILI
This is a recipe from Wolfgang Puck's book "Adventures in the Kitchen". The original recipe called for venison, lamb, beef, duck, or chicken, whatever your preference, in this very easy recipe.
Provided by Navy Wife Chef
Time 7h
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides.
- In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly.
- Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
- Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken.
- Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak.
- While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili.
- Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves.
- Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly.
- May be made in advanced and heated up on low heat when ready to serve.
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Jamie Dower
[email protected]I'm not a big fan of chili, but I really enjoyed this recipe. The chicken and black beans were a great combination, and the spices were well-balanced. I especially liked the addition of the lime juice, which added a nice brightness to the dish. I wou
Mariah Huhan
[email protected]This chili is the perfect comfort food for a cold winter day. It's hearty, flavorful, and easy to make. I love that it's made with chicken and black beans, which makes it a healthier option than traditional chili.
Naveed Ansari
[email protected]This chili is a great way to use up leftover chicken. It's also a very affordable meal to make. I served it with rice and a side of cornbread, and it was a hit with my family.
Big Ant
[email protected]I really enjoyed this chili. It was flavorful and hearty. I served it with cornbread and a dollop of sour cream, and it was a delicious and satisfying meal.
Bero Sheilla
[email protected]This chili was just okay. It wasn't bad, but it wasn't anything special either. I think I would have liked it more if it had been spicier.
Babar Zulfiqar
[email protected]This chili is delicious! I made it for a potluck and it was a huge hit. Everyone loved it. I will definitely be making it again.
Angeleina beighley
[email protected]This chili was a disappointment. It was bland and lacked flavor. I followed the recipe exactly, but it just didn't turn out well. I wouldn't recommend this recipe to anyone.
Sudan Chaudhary
[email protected]I've made this chili several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the combination of chicken and black beans, and the spices are perfect. I always serve it with sour cream, avocado, and tortilla ch
Arrelda Taylor
[email protected]This chili was easy to make and very flavorful. I used ground turkey instead of chicken, and it turned out great. I also added a can of diced green chiles, which gave it a nice extra kick. I served it with cornbread and a dollop of sour cream, and it
Jason
[email protected]I'm not a huge fan of chili, but I really enjoyed this recipe. The chicken and black beans were a great combination, and the spices were well-balanced. I especially liked the addition of the lime juice, which added a nice brightness to the dish. I wo
Zohaib khan Dahri
[email protected]This chili was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat, and he really enjoyed the combination of chicken and black beans. I think next time I make it, I'll use a milder chili powder.
Imran Imran Gazi
[email protected]I made this chili in my slow cooker and it turned out perfectly. The chicken was tender and juicy, and the black beans were creamy and flavorful. I loved the addition of the corn and tomatoes, which added a nice sweetness and acidity to the dish. I w
Imposter Xmetic
[email protected]This chili is a flavorful and easy weeknight meal. The chicken and black beans add a nice protein boost, and the spices give it a delicious kick. I served it with sour cream, avocado, and tortilla chips, and it was a hit with my family.