Pastrami's New York Eatery Chicken Chili

Yield: 10 to 12 servings

Ingredients

• 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 pounds 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 Carmel's Valley Cabernet Sauvignon
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• 1 tablespoon molasses
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (16 ounce) can navy beans, drained and rinsed
• 1 (16 ounce) can kidney beans, drained and rinsed
• 6 cups (two 28 ounce 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

Instructions

1. In a large, heavy-bottom pot, heat the oil over medium heat. Add onions and garlic and sauté until soft, about 3 minutes.
2. Add celery and peppers and cook until the vegetables are soft, about 5 minutes.
3. Add the tomato paste, stir to combine, and cook 2 minutes.
4. Add the chicken or turkey and sauté, stirring until cooked through, about 7 minutes.
5. Stir in mustard, herbs, spices and wine.
6. Add the molasses, beans and tomatoes.
7. Stir in 1 cup of the beer, reduce heat, cover and simmer 1 hour, stirring occasionally.
8. Season the chili to taste with salt and pepper.
9. Add remaining beer if necessary to thin.
10. Add the parsley or cilantro, stir thoroughly, and cook 5 minutes more.
11. Remove bay leaves and serve with the suggested garnishes.

Attribution

Pastrami's New York Eatery, Tacoma, Washington