Chicken Chili with Corn Bread

honeycomb butter, cheddar, scallions, sour cream

STARS

Who doesn't love a chili cook-off? This entry would score high with the judges in both flavor and freshness. Simmer chicken and fresh vegetables in a rich tomato base, then serve with all of the traditional toppings that make a good bowl of chili exceptional. Enjoy with warm cornbread slathered with honeycomb butter for the complete experience.

Difficulty Level

Total Time: 45 minutes

Active Time: 20 minutes

Ingredients

Chicken Chili

2 tablespoons canola oil
1 yellow onion, diced
4 carrots, diced
2 pasilla peppers, diced
1 pound ground chicken
2 garlic cloves, minced
1 teaspoon cumin
1/2 cup piquillo peppers, drained and roughly chopped
1 teaspoon instant coffee
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
2 tablespoons molasses
1/4 cup apple cider
1/4 cup Worcestershire sauce
2 cups water or chicken broth
1 15-ounce can kidney beans
1 15-ounce can black beans
1 teaspoon salt, to taste

Spicy Honey Butter

1 stick unsalted butter, softened to room temperature
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons honey

Serving

Sour cream
2 scallions, minced
Cornbread

Directions

In a large stock pot, heat the oil. When hot, add the onion, carrots and pasilla peppers and cook, stirring, until the onions are translucent.

Add the chicken and continue cooking until lightly browned. Add the garlic, cumin, piquillo peppers, coffee, tomato paste, crushed tomatoes, molasses, apple cider, Worcestershire sauce and water/broth. Stir well and bring to a simmer. Add the beans and simmer for 30 minutes, stirring constantly. Season to taste.

For the honey butter, beat the softened butter with the salt, sugar and honey until incorporated and fluffy.

Serve the chili with sour cream, scallions, cornbread and honey butter.