1 Lb Ground Chicken/hormone free preferred
6 oz Dried Red Kidney beans soaked overnight
4 oz Dried Green or red lentil soaked overnight
1 large onion diced
2 medium carrots diced
8 cloves garlic chopped
1 head fennel diced
1 C chopped basil (a little reserved for garnish)
1 T fresh thyme, chopped
1 T fresh oregano, chopped
1 C Red Wine
1 C White Wine
2 Qt Chicken stock
12oz Tomatoes peeled and crushed with their juices or 1 12oz can of peeled tomato
2 T Tomato Paste
1 bay leaf
1T chili Powder
1 T Smoked paprika
1 T coriander
1 t Nutmeg
1/2 t Cinnamon
Salt and white pepper to taste
Shredded Wisconsin Cheddar
- In a large pot heat 1 tablespoon of olive oil over high heat.
- Mix all of the spices together in a small bowl, set aside.
- Cook/sear the ground chicken and the spice mixture in two batches
- Using a slotted spoon, remove the chicken, once each batch is done.
- Once chicken is set aside, lower the heat to medium and add the carrot, onion and fennel.
- Cook the vegetables, stirring frequently until they begin to get a golden brown.
- Add the garlic to the vegetables and continue to cook another 2 minutes.
- Add the tomato paste and cook stirring frequently until the paste has browned slightly and is starting to stick a bit.
- Add the wines to the pot and evaporate all alcohol, meanwhile reducing it by half.
- While the wine is reducing, strain the soaking liquid from the beans and discard, keeping 1 cup.
- When the wine has reduced add the beans, 1/2 of the basil, 1/2 of the thyme and 1/2 of the oregano, the chicken and diced tomatoes to the pot.
- Stir well. Add the chicken stock and 1 cup soaking bean liquid.
- Cook the chili at a low simmer until the beans are cooked and tender, but not mushy.
- Season the chili with salt and white pepper. Garnish with fresh herbs, Wisconsin cheddar, and extra virgin olive oil