Grilled Chicken Hatch Chile Chili Recipe

Chicken breasts: Boneless and skinless, these provide the protein base for the chili.

Hatch chiles: Roasted, peeled, and chopped, these chiles add a unique smoky and spicy flavor.

Diced tomatoes: Canned tomatoes add acidity and depth to the chili.

Black beans: Drained and rinsed, these beans add texture and protein.

Chicken broth: This liquid base helps to meld all the flavors together.

Ground cumin: Adds a warm, earthy flavor to the chili.

Chili powder: Provides a mild heat and rich flavor.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When grilling chicken breasts, ensure they are of even thickness to promote uniform cooking. You can achieve this by pounding them gently with a meat mallet. This not only helps in cooking the chicken evenly but also tenderizes the meat, making it juicier. Additionally, let the grilled chicken rest for a few minutes before dicing to allow the juices to redistribute, ensuring each bite is flavorful and moist.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• roasted, peeled, and chopped hatch chiles - Substitute with poblano peppers: Poblano peppers have a similar heat level and flavor, making them a good replacement for hatch chiles.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor, though they may be slightly more liquid.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for vegetarians.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.

• chili powder - Substitute with paprika: Paprika can provide a similar color and a mild heat, though it may lack some of the complexity of chili powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.

• Transfer the chili to airtight containers. For best results, use containers that are specifically designed for freezing. Make sure to leave some space at the top of the container to allow for expansion as the chili freezes.

• Label each container with the date and contents. This will help you keep track of how long the chili has been stored and ensure you use it within a safe timeframe.

• Store the chili in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the chili.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. You can also reheat it in the microwave, using a microwave-safe container and stirring every couple of minutes to ensure even heating.

• If the chili appears too thick after reheating, add a splash of chicken broth or water to reach your preferred consistency. Adjust the seasoning with salt and pepper as needed.

• For an added burst of flavor, consider topping the reheated chili with fresh garnishes such as cilantro, sour cream, shredded cheese, or avocado.

• Stovetop Method:

  1. Pour the leftover grilled chicken hatch chile chili into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the chili is heated through and reaches a simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals if needed, until the chili is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chili to an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chili is heated through.
  4. Stir halfway through the baking time to ensure even heating.

• Slow Cooker Method:

  1. Pour the leftover chili into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chili is hot.

• Sous Vide Method:

  1. Place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the chili is thoroughly heated.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the chili in the top pot.
  3. Heat, stirring occasionally, until the chili is hot and ready to serve.

• Grill: Used to cook the chicken breasts, giving them a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Cutting board: Provides a stable surface for chopping the grilled chicken and hatch chiles.

• Chef's knife: Ideal for dicing the grilled chicken and chopping the roasted hatch chiles.

• Large pot: Used to combine and simmer the hatch chiles, diced tomatoes, black beans, chicken broth, and spices.

• Measuring spoons: Necessary for accurately measuring the cumin, chili powder, salt, and black pepper.

• Can opener: Required to open the cans of diced tomatoes and black beans.

• Wooden spoon: Perfect for stirring the chili mixture in the pot to ensure even cooking and flavor distribution.

• Ladle: Useful for serving the hot chili into bowls.

Pre-cook the chicken: Grill the chicken breasts in advance and store them in the fridge. This way, you can quickly dice and add them to the chili when needed.

Use canned ingredients: Opt for canned diced tomatoes and canned black beans to save time on prep and cooking.

Batch roast chiles: Roast and peel a large batch of hatch chiles at once, then freeze them in portions for future use.

Simmer in a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for 4-6 hours, freeing up your time.