Chorizo Chicken Chili
by Jason Stude, Chef, Congress Austin, Austin, Texas
The flavor profile of this chili is traditional and familiar, yet a bit healthier than the usual beef chili. Serve with Lone Star Beer and saltines.
- 1 pound ground Smart Chicken
- ¼ cup vegetable oil
- 2 cups yellow onion, diced small
- 2 cups green bell pepper, diced small
- 2 cups celery, diced small
- 2 serrano chiles, minced
- ¼ cup garlic, minced
- 1 tablespoon cumin, toasted and ground
- 1 tablespoon black pepper, toasted and ground
- 2 tablespoons ancho chile, toasted and ground (or substitute chile powder)
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- 1 teaspoon garlic powder
- ¼ teaspoon celery seed
- 1 tablespoon dry oregano
- 5 ounces tomato paste
- ¼ cup Worcestershire sauce
- 2 quarts whole peeled tomatoes, diced, juices reserved
- 2 cups chicken stock
- 1 tablespoon salt
- 3 chipotle peppers in adobo sauce, minced
- 6 corn tortillas, fried
- 15 ounces yellow or white hominy
- Hot sauce, as needed
- 2 avocados, halved and sliced, for serving
- 6 ounces shredded asadero cheese, for serving
- ¼ cup minced sweet yellow onion, for serving
Heat a 4-quart pot (preferably cast iron) over medium-high heat. Pour in vegetable oil; oil should ripple on bottom of pan. Next, add the ground chicken and brown. Break the chicken up slightly with a wooden spoon, leaving it in small clusters. Once chicken has started to brown all over, add garlic and sauté for 1 more minute. Next, add diced vegetables, spices, and tomato paste and sauté for 3 more minutes, making sure not to overcook the chicken and garlic.
Next, add chipotle, tomatoes, Worcestershire, chicken stock, salt, and fried corn tortillas. Allow this to barely simmer, covered, for about an hour and a half. Adjust seasoning with salt and hot sauce.
To serve, place the chili in four different bowls. Garnish with 1½ ounces of asadero, half an avocado, and a tablespoon of cold sweet onions.