If you don't mind dicing an onion, green pepper, jalapeño, and two cloves of garlic, this chili is worth it!
Delicious next day too!
Ingredients:
3 tablespoons butter
1 medium onion, diced
1 medium green pepper, diced
1 jalapeño, diced small {seeds and ribs removed}
2 garlic cloves, minced
4 teaspoons ancho chili powder
2 teaspoons cumin
3 tablespoons flour
3-4 cups chicken broth (I used about three cups.)
3/4 cup whole milk or heavy cream
2 tablespoons tomato paste
3-4 cups cooked chicken, shredded {rotisserie works really well in this recipe}
2 cans pinto beans, drained and rinsed
1 cup corn
2-1/2 teaspoons kosher salt {more or less to taste} (I started with two.)
Also optional for serving:
sour cream
cilantro, torn
tortilla chips, crushed
Pepperjack cheese
Directions:
In a dutch oven, sauté the diced green peppers, onions, jalapeños, and minced garlic in three tablespoons of butter over medium-low heat.
Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.
Add in one cup chicken broth and the 3/4 cup milk {or cream} stir and bring to a simmer. Stir in two tablespoons tomato paste.
Add in the drained beans, shredded chicken, and corn. Stir in more broth {as needed} and add kosher salt. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes longer.
Serve with a dollop of sour cream, torn cilantro, and crushed corn tortilla chips.
*www.simplyscratch.com