- 1 (6 pound) chicken
- 1 clove garlic, finely chopped
- 2 tablespoon oil of choice
- 1/2 cup chicken broth, divided
- 3 dried guajillo peppers, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- Oil or butter
- 1/2 Spanish onion, diced
- 1 bell pepper, diced
- 1 cup crushed tomatoes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup canned pinto beans
- 1 cup canned black beans
For the chicken:
- Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.)
- Remove from the water and allow the chicken to drain and cool.
- Pull the meat in strips from the bone.
For the sauce:
- In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes.
- Add half the chicken broth and the peppers and sweat for 2 minutes.
- Add the tomato paste and crushed tomatoes and bring to a boil.
- Fold in the pulled chicken.
- Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously.
- Keep warm.
For the chili base:
- In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat.
- Stir often enough to avoid browning.
- Add the crushed tomatoes and spices and bring to boil.
- Add the beans and reduce the heat to a simmer.
- Let the base reduce to the thickness you like in your chili.
- Mix in the chicken and sauce and bring back to a boil.
Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.