Ingredients
4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.
Preparation
Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.
