Tasty Tailgating: Peter Dale’s Chicken Chili

Peter Dale (ABJ ’99), a member of the UGA 40 Under 40 Class of 2012 and chef/owner of Condor Chocolates, The National and Seabear Oyster Bar, has always held true that the best plates have a story to tell. This week, his tasty storytelling will leave everyone wanting more. Not only was Dale born and raised in Athens, but he also apprenticed with Top Chef’s very own Hugh Atcheson – the two eventually opening up The National together in downtown Athens.

My dad was a professor in the UGA Poultry Science Department, so I am always looking for new ways to cook chicken.  This chili is perfect for those first cool Saturdays and doesn’t weigh you down like more traditional chili recipes.  Hot chicken is all the rage. Jump on this trend and top your chicken chili with lots of your favorite hot sauce; you won’t regret it.

Peter Dale’s Chicken Chili

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 poblano peppers, seeded and white ribs removed, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, more if you like it spicy
  • 1 lb ground chicken
  • 3 (15.5-ounce each) cans navy beans
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • Salt
  • Your favorite hot sauce
 Optional garnishes: chopped scallion, cilantro, avocado, and lime wedges
Instructions
Heat the oil in large pot over medium heat. Add the onion, celery, poblano peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground chicken and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and no longer pink. Add the white beans, broth, and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Remove two cups from the pot, puree in a blender, and return puree to the pot, stir well. Continue cooking for 10 minutes longer. Season to taste with salt and additional cayenne if desired. Ladle into bowls or mugs, top with hot sauce, and optional garnishes.

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