Don’s Chili

I have been fine-tuning my chili for decades. And next month (one assumes) the local brewery will be hosting their annual Chili Cook-Off. And I have every intention of participating.

Yet…I’m about to post my recipe.

I really don’t care about anyone copying it, I just want to share it. Tonight I made up my ‘small batch’ and had a good friend over to enjoy the meal on a cold night.

Don’s Chili

Grill 4 chicken thighs. Don’t worry about cooking them completely. Put on some wood chips to get a smokey flavor. Burn them a bit on the outside…it’s OK. Just don’t over-cook. Dice them in 1/2 to 3/4 inch cubes.

Heat up some olive oil, a few tablespoons. Dice up and onion and toss it in so it gets caramelized. Toss in a couple tablespoons on minced garlic and swirl, don’t let the garlic burn. Just bring out the flavor. Dice a jalapeno pepper and add to the mix. Cook for a couple minutes. Grind in a large amount of black peppercorn.

Put in a large can, or two of fire roasted diced tomatoes. Dice up a chipotle pepper or two and add them in.

Stir in Chili Powder to taste. I personally toss in a whole container. I put in a tablespoon of cumin at this point.

The above makes a good chili. But to make it hot, I put in a tablespoon of cayenne pepper and a healthy about of red pepper flakes to bring up the heat. And use the whole can of chipolte and adobo. Add a second jalapeno…at a minimum.

Add a can of black beans with the liquid.

Cook for at least two hours. Add a can of Amy’s Black Bean refried beans as a thickener. This is one of my  big secrets.

Serve with jasmine rice, yogurt, freetos.