For Halloween, we always have chili and cornbread, we always drink apple martinis, and we always have Pumpkin Dump Cake for dessert. It is a tradition we have shared with our neighbors for many years, and hopefully for many years to come. My neighbor makes a delicious version of the famous Chasen's Chili each year, and this year I tried out a new recipe with chicken. My sister's boyfriend, who is a huge fan of chicken tortilla soup, was crazy for it. Inspired by a recipe from Sarah Foster, I hope you like it too!
Chicken Chili with Roasted Pasilla Chiles
2 large pasilla or poblano chilis
1 onion, chopped
4 cloves garlic, finely diced
1 T chili powder
1 t oregano
2 bay leaves
1 14 oz. can diced tomatoes
2 C apple cider
4 C chicken broth
2 cans white beans
Salt and pepper
1 whole chicken
2 chopped celery stalks
2 chopped carrots
2 bay leaves
1 T better than bouillon chicken
Poach chicken in a pot of water, with celery, carrots, peppercorns, and bay leaves for about 1 hour or until chicken is done. When chicken cools, shred meat and place in bowl. Reserve 4 cups poaching liquid and freeze the rest (great for soups).
For chili, roast chilis over open flame (or broil, turning frequently) until blackened on all sides. Wrap in plastic wrap for 5 minutes or until cool enough to handle. Using paper towel, rub off skin, then chop and seed. Saute onion in oil for about 10 minutes or until translucent. Add garlic and saute one minute. Add pasilla chilis, chili powder, and oregano and saute for 2 minutes more. Add apple cider, broth, and tomatoes and simmer for 20 minutes. Add chicken, beans, and bay leaves and simmer for 10 minutes, or until heated through. Taste for seasoning and add salt and pepper as needed.
Can be made one day in advance. Add chicken and bay leaves (not beans) and refrigerate over night. When reheated on stove, add beans and simmer 5 minutes more. Also, instead of poaching your own chicken, you can use canned broth and a rotisserie chicken from the market.