I love beans. No, I mean that I really, really love beans. So much so that as I took a stroll recently through the Ferry Building in lovely San Francisco with a few friends, I was overly excited to for them to go into Rancho Gordo. I thought maybe they might think I was a little nuts as they saw my excitement but to my delight they too were excited! So we bought a big box of different bean gems and had them shipped home. Now, Rancho Gordo is no ordinary bean place and anyone might fall for beans in that place. Be sure to go if you ever get in the vicinity of the place.
I say all of that to say, try this chicken chili. I make this even in the Summer because it just makes me happy. The spices with the chipotle peppers are just mouth watering. I didn't do a big photo shoot for this recipe and quite honestly I clicked a quick picture seconds before devouring it. I want to share my love of food and spice but I never want a camera to come in between me and my time in the kitchen. Try this, you'll love it!
This is a pretty standard chili build. Place a small amount of butter in a soup pot and add the chicken. Brown it and then add onions, bell pepper, salt and pepper, cook until the onions are translucent. Next add in the garlic. Let that cook for about one minute and then add the flour, stir for about one minute. Add in the tomato sauce and water, bring to a boil. Now let's add in the chili powder, red pepper flakes, onion powder and garlic power. Your kitchen should be smelling pretty great about now. Chop up the chipotle peppers and put those and the juice from the can into the chili. Turn all of that down to a simmer and let in marinate for a minute while you open, drain and rinse the beans. Add those beans right in and give it all a stir. Let that beautiful pot simmer for 30 minutes. I like to have shredded cheese, Frito's, avocado, green onions and sour cream on hand as toppings. Enjoy!