I’ve been searching for bowls of comfort these days over bowls of greens, and chili, obviously, comes to mind.
It’s rare that I ever try anyone else’s chili over Mom’s when I want something basic because, while everyone INSISTS that their particular chili recipe is THE BEST, I’m no different and I’m loyally partial to hers. However, when I want to do something different, everything is fair game, and this one is definitely still very chili-esque, it’s still different enough that chili purists will be up in arms.
After the delicious success of the Aussie burger chili ages ago, I wanted to try to twist up other favorite recipes. Some I feared would end up being more like a curry, but the one I settled on in this instance was a chili revamp of the piri piri chicken that I fell in love with when I first made that roast. So, saying it in rhyme, we’ve got Piri-Piri Chicken Chili in our bowls today.
Easy does it, I took the spice mix from the Piri-Piri: fennel, marjoram, oregano, smoked paprika, thyme, red pepper and chili powder and added it to the normal chili base of cumin, tomatoes and beans, and ground chicken for variety and viola- hearty and delicious and oh-so-ready for fall times.
I ate this with cornbread, cheese and cilantro in the usual chili way and while it still does have a chili essence, it’s got a personality all its own.
Even if you’re die-hard about your recipe, I’d suggest giving this one a try. If it helps you get over your metal block, think of it more of a stew, if it helps!
- 2 TB olive oil
- 1 onion, diced
- 1 orange or red pepper, cored, seeded and diced
- 1 TB garlic, minced
- 1 pound ground chicken, preferably dark meat
- 1 tsp fennel seeds, crushed
- 2 tsp crushed red pepper flakes
- 1 TB dried marjoram
- 1 TB dried thyme
- 1 TB coarse sea salt
- 1 TB cumin
- ½ tsp freshly ground black pepper
- 2 tsp hot chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 14-oz can white beans, rinsed
- 1 14-ounce can diced, fire-roasted tomatoes
- 1 14-ounce can chicken stock
- 1 cup fresh cilantro, chopped
- Cornbread, to serve
- Shredded cheddar, to serve
- In a deep saucepan over medium-high heat, add the olive oil, onion and red pepper. Cook until soft, about 8 minutes. Add all of the spices and toast another 2 minutes. Add the chicken and garlic. Break the meat up with a wooden spoon and let brown until completely cooked. Add the beans, tomatoes and stock and bring to a boil. Reduce heat to medium and let simmer about 20 minutes until all is warmed through. Sprinkle with cilantro.
- Serve with cheese and cornbread!