This is my favorite football watching meal; a great make-ahead crowd pleaser that is actually fairly healthy (as long as you count the Margaritas, chips, cheese and sour cream as “optional”). Another Ina Garten favorite from the “Parties” book. And with the regular season ending with the miraculous entry of our Chargers into the playoffs; it’s time for chili! This serves 12, but is easily halved or doubled. I would use a food processor to chop all these onions (pulse them one at a time to keep from turning them to onion mush) or you’ll surely be weeping away. That is, unless you own a pair of the glasses my dear friend Pat gave me; shown in the picture that follows….
8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for the chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers and 4 yellow bell peppers, cored, seeded, and large diced
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. dried red pepper flakes, or to taste
1/2 tsp. cayenne pepper, or to taste
4 tsp. kosher salt, plus more for chicken
4 28-ounce cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving: Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for one more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for one minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times.) Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin, and cut it into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. Serves 12.
Note: You will need your biggest pot for this! Go ahead and add black or white beans if you like. As with most stews and chilis, the flavor improves overnight. And I always add a bowl of chopped cilantro with the toppings.
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