Ah, there’s nothing better than coming home to a steaming pot of chili after an epic day on the mountain. But here’s the problem. If everybody goes skiing, who’s doing the cooking?
This delicious chicken chili recipe solves the dilemma by letting you stew your chicken and prep your (very few) ingredients on Friday night. On Saturday evening, all that’s left is a little assembly, some simmering and voilà — a big pot of authentic Mexican Red Chicken Chili. Be sure to have fresh flour tortillas on hand for dipping.
5-6 lb. roasting chicken
3 large onions
2 celery stalks
4 cloves of garlic
½ cup mild red chile powder (fresh, authentic Mexican brand preferred)
1-1/2 c. flour
½ tsp oregano
Freshly ground black pepper
Place chicken, one halved onion, celery and carrots in a large stockpot. Cover with water, lightly salt and bring to boil, then turn down and low-simmer for two hours. Remove chicken and refrigerate. Strain stock, discarding vegetables, and refrigerate overnight in one or two large pitchers. Coarsely chop two remaining onions, mince garlic and refrigerate. Once the chicken has cooled, de-bone and dice coarsely.
The next day, skim fat from chicken stock and place in a measuring cup. Add enough olive oil to equal 1-1/2 cups. (You may also discard the chicken fat and just use olive oil.) In a large stockpot, sauté onions and garlic in fat/oil until onions are translucent. Add flour and stir until completely smooth and bubbly. Cook for two minutes. Stir in chile powder and cook for 1 minute, careful not to burn. Add one gallon of stock, diced chicken, oregano, and salt and pepper to taste. Increase heat and stir frequently until chili is simmering. Simmer for at least ten minutes until thickened. If you want thicker chili, use flour and cold water to make a thin paste and stir into chili.