I often make Ina Garten’s chicken chili (among others–I love Silver Palate chili for a crowd) from Barefoot Contessa Parties. It’s on page 232 and serves 12. It’s on page 232 and serves 12. But as I made it last week, it seemed a perfect meal for this blog.
This keto chili is made without beans or legumes, but is perfectly thick is comforting! Made in just one pot or pan, it's simple to make but sure to impress! Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant.
Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
It has won several chili competitions and is a definite crowd-pleaser! Layer chicken, great Northern beans, and corn into a slow cooker. Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours.