It’s been a while since the Barefoot Bloggers have done a Bonus Recipe Challenge (BRC) and during that downtime, I’ve been working up a big new BRC. Based on my Week with the Barefoot Contessa I did last year, I wanted to expand the challenge to the whole group. There are no set posting dates for the five recipes I chose, just that they are posted between November 2-6, and this is my first of the week.
So over the course of this week, check back daily for a new Ina Garten recipe that I’ll add to the 70+ Ina recipes I’ve already posted about here!
The first recipe of the week brings us this Chicken Chili. After having made my favorite chili recipe more times than I can count and after having won my department’s chili cookoff with the recipe last year, I’m finally trying a new chili recipe.
Although, I guess you could say that I have been making a different recipe during the past year since discovering Penzey’s Chili 3000 but the recipes only differ by the spices. We’re totally in love with Chili 3000 by the way!
That said, I was looking forward to this recipe. I’d been itching to try a chicken chili recipe and I certainly wasn’t let down by this one. While the chili was a little on the soupy side (which can be easily fixed next time since we’re thick chili fans) the flavors were spot on.
I loved the big chunks of peppers and chicken (which I grilled rather than roasted – you’ll see my changes below) and with the my addition of black beans, this chili was a hearty and satisfying meal on an unseasonably cold October night here in CT. Go ahead and give it a try for yourself!!
source: Ina Garten, Barefoot Contessa Parties!, page 232
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans diced tomatoes in puree, drained or undrained – your choice
- 2 15oz cans black beans, rinsed and drained
- 4 boneless skinless chicken breasts
- Freshly ground black pepper
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add to the pot with the black beans. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat grill to high heat.
- Drizzle the chicken breasts with olive oil then sprinkle generously with salt and pepper. Grill until completely cooked, about 4 minutes per side. While still warm, cut the chicken into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings of your choice, or refrigerate and reheat gently before serving.