Don’t love the name—love the dish.
when Hugh was missing,I made a triple sized batch. figured you might not be feeding waves of searchers. This would be perfect for a super bowl party or a nippy Monday night when you need sustenance, but not stodge.
2 lbs chicken thighs
3 medium onions
6 cans small white beans
Chili powder, cumin
Chicken broth-carton is better than canned
Chili add ins—corn chips, grated cheese, diced jalapeno’s, sour cream
I described this recipe in the blog post called “Friends and Fond” for those of you who prefer a more standard ‘recipe’ presentation—here goes.
Cut the thighs into small cubes and brown them over fairly high heat. Do this in batches. Between batches, rinse the pan with a bit of chicken stock and pour the fond/broth mixture into the pot you will cook the chili in, along with the cooked thighs. Do NOT scorch the fond. After the chicken is done, sauté the onions until soft. Add onions to big pot. Add beans and spices. Pour on enough stock to get the “chili” consistency. Let it simmer for at least 15 minutes. More is fine. Stay warm and enjoy. Serve with assorted chili add ins.
