Cincinnati Cooks is a free, ten-week program that prepares students, looking to improve their lives, for work in the food service industry. Halfway through the program, classes participate in a chili cook-off – here’s a winning recipe from the most recent class competition:
4 slices Bacon, cooked & chopped
1 whole large Onion, diced
3 cloves Garlic, chopped
1 teaspoon Smoky Paprika
1 teaspoon Ground Cumin
1 teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Chipotle Chile Powder
6 cups Chicken Stock (or Broth)
1 can (28 oz) Roasted, Diced Tomatoes
4 Cans (14.5 oz size) White Beans, Cannelini or Great Northern
2 cans (4 oz size) Diced Green Chiles
Salt & Pepper (to taste)
½ cup Grated Cotija Cheese (optional for topping)
¼ cup Chopped Fresh Cilantro (optional for topping)
½ cup sour cream
In a hot Dutch oven, cook bacon for about 3 minutes – Add the onion and garlic to the bacon.
Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are just starting to caramelize (about 30 minutes).
Add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.
Stir in chicken stock, diced tomatoes, white beans, sour cream and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
For serving, pass the cotija cheese and chopped cilantro for topping as desired.
(Original recipe from Tasty Kitchen with some alterations)