Albert ChickenFine, this is a photo of the base layer of my Ancho and Guajillo Chile Chicken Enchilada Dip. I only have so many stock chili photos with chicken to go around. Close enough.

Albert Burneko – Deadspin’s Foodspin. The only person I know who can write 5K words on making macaroni and cheese.

Albert Burneko’s Red Chicken Chili

This is decidedly un-fancy next to the foodie stuff you’re probably getting from the other participants. Sorry!

It’s tasty, though, and cheap, and easy, and a nice break from the usual stuff. (Also, writing this in short-form recipe mode is surprisingly hard, but I don’t think I have the stomach to stretch it out into full-length Foodspin mode.)

Ingredients

3 lbs boneless skinless chicken thighs
2 cans of kidney beans, drained and rinsed, because dry beans are a pain
1 large white onion, diced
2 red bell peppers, diced
3 poblano peppers, diced
1 can of chipotle peppers in adobo sauce, chopped as finely as you can manage, reserving the adobo sauce
A can of tomato paste
Chili powder
Cumin
Smoked paprika
Oh, maybe two or three bottles of cheap-shit beer
Salt

Brown the chicken thighs with a couple tablespoons of oil in the bottom of a large, heavy pot over high heat; set ‘em aside. Lower the heat a tad and sweat the onions for a few minutes in that same pot, moving them around with a wooden spoon so they won’t burn; when they smell good and have started to turn translucent, add the peppers, tomato paste, adobo sauce, and spices, and cook it all for a couple of minutes until the tomato paste has darkened a bit. Add a few glugs of the beer and scrape the bottom of the pan to loosen anything that stuck down there; return the chicken to the pot, along with enough beer to cover it. Bring the liquid to a boil and lower to a low simmer; cover and let it cook for 90 minutes. Uncover and cook for, oh, another hour or two, maybe?–stirring every now and again to help the chicken break up. The liquid will reduce over time; when it’s thick and the chicken has broken apart in there and you’ve attained a chili-like consistency, add the beans, give ‘em fifteen minutes or so to get acquainted with everybody, and then serve this stuff with chopped cilantro, shredded cheese, diced raw white onion, and tortilla crackers, or nothing, and also beer.