Pastrami’s Chicken Chili
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 Carmels 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
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.
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.
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
Source of Recipe: Pastrami’s New York Eatery, Tacoma WA
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