chicken chili

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Step by step

5 steps

1
Put the chicken, onion, garlic, cumin, oregano, salt, minced jalapeños or chili powder, crushed tomatoes, dried beans, and water or broth in a heavy pot. Stir well before heating.
2
Bring the pot to a boil, then lower to a steady simmer. Cook uncovered or partly covered for 2½–3 hours, stirring every 30 minutes, until the beans are tender and the chicken pulls apart easily.
3
If the chili gets dry before the beans soften, add hot water ½ cup at a time. If it is too loose at the end, simmer uncovered for 10–15 minutes.
4
For a slow cooker, cook on HIGH for 4½–5 hours or LOW for 8–10 hours. For an electric pressure cooker, cook at high pressure for 30 minutes, then release pressure carefully; larger beans may need 35 minutes.
5
Shred the chicken in the pot, taste for salt and heat, and serve with lime, sour cream or crema, chopped onion or scallions, cilantro, tortilla chips, and hot sauce.

Ingredient substitutions