Recipe by: foodnetwork.com
Serves: 5
Time: 45m
Ingredients
- 1 cup vegetable oil
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 carrots, diced
- 1 yellow onion, diced
- 2 pounds ground chicken
- Two 15.5-ounce cans cannellini beans, rinsed and drained
- One 14-ounce can diced tomatoes
- 2 teaspoons hot sauce
- 1 cup chicken stock
- 1 cup sour cream
- 1/4 cup chopped pickles, for garnish
Method
-
Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
- Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.