Description
Ina Garten’s barefoot contessa chicken chili delights with robust southwestern flavors and hearty ingredients. Simmered to perfection, this comforting dish delivers a satisfying meal you’ll crave during cool evenings.
Ingredients
Scale
- 8 split chicken breasts (bone-in, skin-on)
- 4 cans (800g / 28 oz) whole peeled plum tomatoes in puree, undrained
- 8 cups (about 6 onions) chopped yellow onions
- 4 red bell peppers, chopped
- 4 yellow bell peppers, chopped
- ¼ cup (60 ml) olive oil (plus extra for chicken)
- 8 cloves (60 g) minced garlic
- 2 tsps chili powder
- 2 tsps ground cumin
- ½ tsp dried red pepper flakes (or to taste)
- ½ tsp cayenne pepper (or to taste)
- 4 tsps kosher salt (plus more for chicken)
- Freshly ground black pepper
- ½ cup fresh basil, minced
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
Instructions
- Flavor Foundation: Heat olive oil in a large pot over medium-low heat. Sauté onions until translucent and soft, then add minced garlic and cook briefly to release aromatic essences.
- Spice Infusion: Blend bell peppers, chili powder, ground cumin, red pepper flakes, cayenne pepper, and salt into the vegetable mixture. Stir thoroughly to distribute spices evenly and prevent scorching.
- Tomato Base Development: Introduce crushed tomatoes and fresh basil leaves. Elevate heat to trigger a gentle boil, then reduce and allow sauce to simmer uncovered, stirring occasionally to prevent adhesion.
- Chicken Preparation: Roast chicken breasts in a preheated oven at 180 degrees Celsius, seasoned with olive oil, salt, and black pepper. Cook until tender and fully done, approximately 35-40 minutes.
- Meat Integration: Shred cooled chicken into uniform chunks and fold gently into the simmering tomato sauce. Continue cooking uncovered to harmonize flavors and ensure complete heat distribution.
- Serving Finale: Present the chili steaming hot, adorned with optional garnishes like diced raw onions, crispy corn chips, freshly grated cheddar cheese, and a dollop of cool sour cream. Enjoy immediately or store carefully for later consumption.
Notes
- Roast Chicken Precisely: Use a meat thermometer to ensure chicken reaches 74°C (165°F) internal temperature for safe, perfectly cooked meat.
- Spice Balance Matters: Adjust chili powder and red pepper flakes based on personal heat tolerance; start conservatively and taste as you cook.
- Simmer Slowly: Low and slow cooking develops deeper, richer flavor profiles in the chili, allowing spices and ingredients to meld beautifully.
- Make-Ahead Friendly: This chili tastes even better the next day as flavors continue to develop, making it an excellent meal prep or make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 90 mg