Pastrami's New York Eatery Chicken Chili
- 4 tablespoons olive oil
- 4 medium onions, minced
- 10 garlic cloves, minced
- 5 celery stalks with tops, finely chopped
- 3 red, yellow or green bell peppers (or a combination), cored, seeded and diced
- 4 tablespoons tomato paste
- 2 1/2 pounds chicken or turkey cutlets, cut into small dice or ground
- 1/2 cup Dijon mustard
- 1/4 cup chopped fresh basil or 1 tablespoon dried
- 3 tablespoons ground cumin
- 2 tablespoons chopped fresh oregano or 1 teaspoon dried
- 5 tablespoons chili powder
- 2 to 3 bay leaves
- 2 cups dry red wine such as Carmel's Valley Cabernet Sauvignon
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1 tablespoon molasses
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 (16 ounce) can navy beans, drained and rinsed
- 1 (16 ounce) can kidney beans, drained and rinsed
- 6 cups (two 28 ounce cans) canned crushed tomatoes
- 2 cups beer (approximately) preferably dark
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 cup chopped fresh parsley and/or fresh coriander (cilantro) leaves
- In a large, heavy-bottom pot, heat the oil over medium heat. Add onions and garlic and sauté until soft, about 3 minutes.
- Add celery and peppers and cook until the vegetables are soft, about 5 minutes.
- Add the tomato paste, stir to combine, and cook 2 minutes.
- Add the chicken or turkey and sauté, stirring until cooked through, about 7 minutes.
- Stir in mustard, herbs, spices and wine.
- Add the molasses, beans and tomatoes.
- Stir in 1 cup of the beer, reduce heat, cover and simmer 1 hour, stirring occasionally.
- Season the chili to taste with salt and pepper.
- Add remaining beer if necessary to thin.
- Add the parsley or cilantro, stir thoroughly, and cook 5 minutes more.
- Remove bay leaves and serve with the suggested garnishes.
Serves 10 to 12.
Source: Pastrami's New York Eatery, Tacoma, Washington
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