Chicken Chili

Ok folks, big game this weekend. Giants-Cowboys. Now, my Dad is going … and taking my brother. Apparently because my brother still has emotional scars from the time my parents went to a Giants game on his birthday. Never mind that he was like eight … it still hurts. So, please, take my dear brother. Forget your first-born favorite child. Leave her to watch the game on her couch in Baltimore.

At least Tony Romo is out. If the Giants don’t win this one, they have some serious issues. Also, Tony Romo is a wimp. I broke my pinkie too. You didn’t see me crying about it.

A friend of mine is going to come over and watch the game on Sunday (one of the few Giants games that is going to be televised in the land of the Sacred Baltimore Ravens), so I figured I should whip up some tailgate fare (it’s a 4 p.m. game … so dinner isn’t out of the question). I’ve made this chili before, and I like it because it uses chicken breasts instead of ground chicken (or beef, or turkey). It gives the chili a nice texture.

I think chili is basically one of those things where you just keep adding stuff until it tastes right. If you like it spicier, add more or additional spices (adobo, taco seasoning, cayenne pepper, cilantro, etc.). If you like it thicker, add some tomato paste. If you like it saltier, add more salt. You get the idea. Go wild. But remember one of the golden rules of cooking: you can always add more, but you can’t take stuff out. So go easy on the spice unless you want to be fanning your tongue all night.

Chicken Chili

Ingredients

• 4 cups chopped yellow onions (3 onions)
  
• 1/8 cup good olive oil, plus extra for chicken
  
• 4 cloves minced garlic
  
• 2 red bell peppers, cored, seeded, and diced
  
• 2 yellow bell peppers, cored, seeded, and diced
• 1 jalapeno pepper or 2 seranno or green chilies, cored, seeded, and diced
• 2 teaspoons chili powder
  
• 2 teaspoons ground cumin
  
• 1/2 teaspoon dried red pepper flakes, or to taste
  
• 2 teaspoons kosher salt, plus more for chicken
  
• 2 (28-ounce) cans crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes (try to get the southwestern flavored ones, like peppers and onions, or fire-roasted)
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Cook the onions and peppers 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 chili powder, cumin, red pepper flakes, and salt. Cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

Serve with chopped onions, scallions, cilantro, corn chips, grated cheddar, and/or sour cream.