Hottest Ever Chicken Chili #SundaySupper

Hottest Ever Chicken Chili

Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.

Hottest Ever Chicken Chili

I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.

Hottest Ever Chicken Chili

I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”

Hottest Ever Chicken Chili

He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!

Hottest Ever Chicken Chili

Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon

Ingredients:
2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…

Directions:
Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.

Make sure you check out the rest of my Sunday Supper crew!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

4 responses to “Hottest Ever Chicken Chili #SundaySupper

  1. This looks so good, I can’t wait to try it!

  2. Hoo boy! This will get your sinuses cleared out in no time! LOL Sounds awesome.

  3. I love spicy chili so this is right up my alley!! I love the flavor of the peppers. I even put a hunk of chocolate in mine to accentuate the spicy flavors. Do you do that too?

  4. This sounds so good, love the addition of all that smoked paprika!

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