Recipe courtesy of Michael Symon
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Austin-Style Chicken Chili
Total:
2 hr 20 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 20 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.

Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.

Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.

Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.

Photograph by Charles Masters

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