Ingredients for Eureka Chicken And Black Bean Chili
- Vegetable Oil
- Boneless Chicken
- Dried Pasilla Peppers
- 1 large onion, chopped
- Onion
- 2 bay leaves
- 4 cloves garlic, minced
- Black Peppercorns
- 1 tbsp ground cumin
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- Dark Beer
- Jalapeno Peppers
- Serrano Chilies
- Oregano Leaves
- Fresh Thyme
- Lemons
- Black Beans
- Carrot
- Celery
- Water
- Cilantro Leaf
- 1 tbsp molasses
- salt to taste
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How to Make Eureka Chicken And Black Bean Chili
- Heat a large skillet over medium heat. Add 1/2 cup vegetable oil and saute 1.5 lbs boneless, skinless chicken breasts until browned and cooked through (10-15 minutes), ensuring all sides are thoroughly cooked. Set aside.
- In a large pot or Dutch oven, heat 1/4 cup vegetable oil over medium heat. Add 4 dried pasilla chiles, stemmed and roughly chopped, and saute for 2 minutes. Remove chiles and reserve.
- Add 1 large onion, chopped, to the pot and saute for 10 minutes until softened.
- Stir in 2 bay leaves, 4 cloves garlic, minced, 1 tsp black peppercorns, 1 tbsp ground cumin, and 1 tbsp paprika. Cook for 1 minute, stirring constantly.
- Add the reserved pasilla chiles to 2 cups chicken broth and simmer until tender (about 15 minutes). Puree in a blender until smooth.
- Pour the pureed chile mixture into the pot with the sauteed onions. Simmer until most of the liquid is absorbed (about 5 minutes).
- Add 1 (28 ounce) can crushed tomatoes, 1 (12 ounce) bottle beer (such as Mexican lager), and 1 tbsp molasses.
- Simmer over medium heat for 1.5 hours, stirring occasionally. Add the cooked chicken during the last 30 minutes of cooking.
- Stir in 1-2 jalapeno peppers, finely chopped (remove seeds for less heat), 1-2 serrano peppers, finely chopped (remove seeds for less heat), 1 tbsp dried oregano, 1 tbsp dried thyme, zest and juice of 1 lemon.
- While the chili simmers, prepare the beans: In a separate saucepan, combine 2 (15-ounce) cans black beans (rinsed and drained), reserving the liquid, with 1 medium onion, chopped, 1 medium carrot, chopped, and 1 celery stalk, chopped.
- Add 1 1/2 cups chicken broth and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beans and vegetables are tender. Add more water as needed.
- Remove the onion, carrot, and celery from the bean mixture. Drain the beans, reserving the liquid for the chili if needed.
- Add the drained beans and 1/2 cup chopped cilantro to the chili pot.
- Season with salt to taste. Remove bay leaves.
- Serve hot, garnished with shredded cheese, sour cream, tortillas, chopped onions, and chopped jicama.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
46g
Fat
37g
Carbs
11g
