Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pastrami's Chicken Chili




Source of Recipe


Pastrami's New York Eatery, Tacoma WA


List of Ingredients




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 lbs. 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
One 16-oz can pinto beans, drained and rinsed
One 16-oz can navy beans, drained and rinsed
One 16-oz can kidney beans, drained and rinsed
6 cups (two 28-oz 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

Recipe



1. In a large, heavy-bottomed 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.

2. 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.

3. 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