Chicken Chili

Ingredients

• 8 cups chopped onions
• 1/4 cup olive oil
• 1/4 cup minced garlic
• 4 red bell peppers, large dice
• 2 yellow bell peppers, large dice
• 2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried red pepper flakes, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 4 teaspoons kosher salt
• 4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/2 cup minced fresh cilantro
• 8 chicken breast halves, bone-in and skin on
• pepper

for serving

• chopped onion or scallion
• grated cheddar cheese
• corn chips
• sour cream

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Rub the chicken breast with olive oil and place them on a baking sheet.

3. 3

   Sprinkle generously with salt and pepper.

4. 4

   Roast the chicken for 35-40 minutes, until just cooked.

5. 5

   While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.

6. 6

   Add the garlic and cook 1 min more.

7. 7

   Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.

8. 8

   Cook for 1 minute.

9. 9

   Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.

10. 10

    Add tomatoes to the pot with the cilantro.

11. 11

    Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

12. 12

    Let chicken cool slightly.

13. 13

    Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.

14. 14

    Serve with the toppings or refrigerate and reheat later.