Serve the chili with lots of toppings for hungry diners to choose from, such as chopped cilantro, sour cream, chopped avocado, shredded cheese, chopped scallions, chopped tomatoes and even some raisins or pine nuts.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 large jalapeno pepper, seeds and ribs removed, minced
- 2 large garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, cut into thin strips
- 1 1/2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 2 cups canned chopped tomatoes with juice, chopped
- 2 cups chicken stock
- 1 medium orange
- Salt and freshly ground pepper
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- 1/3 cup chopped fresh cilantro, for serving
- 1/2 cup chopped ripe avocado, for serving
- 1/2 cup sour cream, for serving
2. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more. Serve with cilantro, avocado and sour cream, if desired.
Recipe Notes• Although there are many ways to remove zest from citrus fruits, such as oranges, lemons and limes, I prefer to use a lemon grater, a small flavor grater with jagged perforations designed to grate only the peel and not the white pith. Draw the citrus fruit over diagonally over the grater, holding it over a sheet of wax paper to make gathering the zest easier for measuring.
• The simplest way to juice citrus is to cut it in half crosswise and insert a fork into the flesh while squeezing the fruit juice into a strainer to catch the seeds set over a bowl.
• If you have sensitive skin, it's best to wear rubber gloves when removing the seeds and oil-bearing membranes of chile peppers like jalapenos. Slit the pepper open lengthwise and holding it under running water. remove the membrane with a paring knife and rinse away the seeds. Pat the peppers dry.