Austin-Style Chicken Chili

Total Time:
2 hr 20 min
10 min
2 hr 10 min

6 to 8 servings

  • 1/4 cup cumin seeds
  • 1 tablespoon coriander seeds
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds ground chicken
  • Kosher salt
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 2 red bell peppers, diced
  • 2 to 4 tablespoons cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon tomato paste
  • 2 12 -ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
  • 1 7 -ounce can chipotle chiles in adobo sauce, pureed
  • 1 habanero chile pepper
  • 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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