Deb's "" Chili

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs chicken thighs
• 1 onion, quartered
• 2 carrots, quartered
• 3 bay leaves
• 1 lime, juice of
• 2 teaspoons cumin
• 1 teaspoon coriander
• 6 black peppercorns
• 3 tablespoons olive oil
• 3/4 cup poblano pepper, chopped small
• 3/4 cup onion, chopped small
• 1 lb cajun andouille sausage, 1/2-inch slices, then quartered
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 6 ounces tomato paste
• 1 (14 ounce) can great northern beans
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 tablespoons red wine vinegar
• 2 tablespoons molasses
• 1 tablespoon chopped dried chipotle pepper
• 1 tablespoon sugar
• salt and pepper
• sour cream (to garnish)
• shredded colby-monterey jack cheese (to garnish) or cheddar cheese (to garnish)

Recipe

• 1 part i.
• 2 put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
• 3 bring to a boil, reduce heat and simmer for 45 minutes.
• 4 remove chicken thighs to a platter to cool (about an hour until you can handle them.).
• 5 strain the stock into a large bowl with a lid; throw away the vegetables. put the stock in the fridge to cool.
• 6 pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
• 7 part ii.
• 8 put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
• 9 add the andouille sausage and saute for a few minutes.
• 10 add the chicken pieces from part i and remaining ingredients on the list.
• 11 skim the fat from the reserved stock.
• 12 add stock to the soup pot a little at a time and stir until chile is desired consistency. simmer chili on medium heat for at least an hour. you may want to add a little more stock as the chili simmers.
• 13 serve garnished with shredded cheese and a dollup of sour cream.