Usually the chili I cook is based on beef ground meat and contains green pepper, red kidney beans, tomatoes and corn. Recently I tried a variation with chicken thighs and white kidney beans and added some cumin. I loved this change. It inspired me to explore even more. So watch out for more chili variations to come or add your favourite one in a comment.
Ingredients (4-6 servings)
- 1 lb medium ground meat (1-2 lbs chicken thighs, cut into 1/2 inch cubes)
- 2 tbsp. cooking oil (olive oil)
- 1 large onion, minced
- 1 garlic glove, minced (3 garlic gloves)
- 1 large green pepper, cubed
- 1 tsp. chili powder (or more)
- 3 tbsp. tomato paste
- 1 tsp. oregano (2 tsp. oregano, 1 tsp. cumin)
- 1/4 cup white wine
- 1/2 cup beef broth
- 1 can red kidney beans (with liquids) (1 can of white kidney beans)
- 1 big can diced tomatoes
- 1/2 cup rice
- 1 can corn (with liquids).
Heat the oil and brown the meat. Add onion, garlic and pepper, saute for 5-10 minutes. (For the chicken variant: saute onion, garlic and pepper first, then add the chicken and saute until it is no longer pink on the outside.) Stir in tomato paste, salt and pepper and the wine. Cook until the liquid is evaporated. Add the remaining ingredients except for the corn and simmer for about 40 min. When the rice is done add the corn and heat it up.