| Stewy, soft and meaty concoctions like this always get made in huge quantities in my house. I always make FAR more than I really need, but then I chill it down, portion it and freeze it. Some of the time I vacuum pack it and other times I put it in little plastic tubs. They get stacked in the freezer for a lazy day.|
I have some friends that live up the street. I had just loaded the freezer when I walked over to visit with them. My new mother friend said, “I’m hungry. DJ, what should I make?” I said, “Well, I just made a huge batch of the Triple Chi. You want some?” Being a smart young woman, she said, “Yep!” I explained where it was, and she strolled with her baby over to my crib, opened the door, walked past my unthreatening and far-too-friendly puppy and pulled two plastic tubs from the freezer. She came home, warmed it up and made a salad. Her and her husband loved it, asking me how I made the chicken so soft. I explained how cooking meat for a long time will eventually break down the meat, creating a perfectly soft chunk. “It’s kind of like curry.” one of them said. The other said, “You know … it’s got a mole vibe to it!”.
I couldn’t agree more!
This chili has a sophisticated and complex spice profile, while having sincere, but not over-the-top heat. I have mixed feelings for chipotles, feeling a bit like they’ve had their day. Then, I remember why! Smoked jalapeños floating in a spicy tomato sauce have INCREDIBLE flavor. They may have had their day, but today is also that day, if I’ve got anything to say about it!
I used a combination of both whole muscle chicken, as well as ground chicken. This was to help with the texture. Ground chicken will help give it a soft, thick and comforting style sauce. The bell peppers add a bit of sweet texture and lovely blasts of red. Finally, the sweet potatoes add a bit of bulk and a subtle twinge of starch to help thicken up the whole caboodle.
Let me just say how happy I am to have a small tower of this stuff stacked in my freezer.
Note: Recipe will make about 16 cups of Chili.