CHUNKY CHICKEN CHILI
Steps:
- Dice 1 onion as finely as possible. Chop the other in larger, ½-inch or so chunks. Dice 2 poblanos as finely as possible. Chop the remaining 3 in larger, ½-inch or so chunks. We'll come back to these soon.
- Chop chicken into 1-inch chunks. (Boneless, skinless chicken thighs can be sort of wonky and misshapen, so don't worry about perfect cubes-just try to get them as even as possible.)
- Add 2 tablespoons butter to a large, wide pot and set over medium-high heat. When the butter has melted and the pan is very hot, add the chicken. Sprinkle with 3/4 teaspoon kosher salt and let cook undisturbed for about 5 minutes, until the bottoms are beginning to brown.
- Give the chicken a toss with a wooden spoon, then add the chili powder. Stir to coat and cook for about 30 seconds, just to toast the chili powder.
- Lower the heat to medium and add the finely diced onion and poblanos to the pan. Season with 1 teaspoon kosher salt and stir. Cook, stirring occasionally and adding small splashes of water as needed to prevent any scorching, for about 10 minutes, or until the vegetables have softened.
- Add the rest of the vegetables to the pan and season with another 1 teaspoon salt. Cook in the same way (stirring and watering as needed), for about 10 minutes, or until the vegetables have softened.
- Add 1 ¼ cups water to the pan, then the can of tomatoes and their juices, crushing each tomato in your fist before you drop it in. Stir in the remaining 2 tablespoons butter and 1 teaspoon salt. Bring to a boil and cook, stirring occasionally, for 10 to 15 minutes, until the consistency is as thick as you like it.
- Serve hot with whatever toppings you want.
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