For a while I felt like this recipe was popping up everywhere I looked. A lot of people were talking about it on the Nest. It was also showing up in my Google Reader and then I bought a new small cookbook from Papmpered Chef and there it was right on the cover. I finally gave into the hype and decided to find a recipe that sounded good. This was the one. I really found this recipe to be more of a soup than a chili as it was pretty brothy (is that a word?). Also, fair warning, this is not for faint of heart. This was a spicy chili, consider yourself warned!!
Yield: Serves 4 to 6
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.
Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.