Spicy Chicken Chili:

It’s yet another tranquil New England day with snow falling slowing through the crisp air, and the need for something spicy and warm fuels our inspiration. When we first made this chili last weekend, it tasted so good, we never stopped to photograph the results. The challenge with gourmet food photography is the inescapable consumption of the subject before you’ve actually had the opportunity to photograph it. As my sister pointed out to me this week – “an empty bowl can be the perfect photo to show that very challenge.” She was right, and it offered me two opportunities. One, to eat the last remnants of this divine chili, and two, to use our new Canon EOS T4i DSLR. Yes, we finally took the small plunge to further our journey with the addition of this new camera. The difference from our previous camera and this new one is quite simply the difference between driving a 1982 Chrysler K-Car versus an Aston Martin Vanquish. A deific experience to say the least. So too was this chili, which balanced the lightness of chicken sausage with the fiery warmth of ancho chilies. The lesson learned here – “if you don’t have the patience to break down a steel wall, you don’t deserve to see what’s on the other side.”

SECRET INGREDIENT: Ancho chilies

TIP: Be careful, yet generous, with the ancho chilies

Spicy Chicken Chili

• Chicken sausage (1 lb, casings remove, crumbled)
• Olive oil
• Onion (chopped)
• Garlic (finely chopped)
• Carrot (chopped)
• Bell pepper (seeded & chopped)
• Ancho chile (finely chopped)
• Cumin (2 Tbl)
• Chili powder (2 Tbl)
• Smokey Paprika (2 tsp)
• Oregano (2 tsp)
• Tomato paste (6 oz)
• Beer (1 bottle)
• Cayenne
• Honey (2 Tbl)
• Garlic powder (1 tsp)
• Onion powder (1 tsp)
• Salt & fresh pepper
• Chicken stock (4 cups)
• Diced tomatoes (28 oz Tuttorosso)
• Roma tomato (chopped)
• Pinto beans (drained)
• Basmati rice (steamed)
• Cheddar (garnish)
• Hot sauce (Cholula Original)

In large pot, sauté sausage until crisp and then remove and set aside. In same pot, sauté onion, carrot, garlic, bell pepper in olive oil on medium-high heat for 5 minutes. Add ancho chili, cumin, chili powder, oregano, and tomato paste and cook for 1 minute. Add beer and deglaze pot. Then add cayenne, honey, garlic powder, onion powder, diced tomatoes, and stock and bring to boil. Reduce heat and season with salt and pepper, and simmer on low heat for 1 hour. Add cooked sausage beans and simmer for additional 40 minutes. Remove from heat and let rest for hour. Bring back to simmer and serve hot over rice and garnish with cheddar.