He called it summer chili, which is when he made it, but I called it deconstructed chili because that's what it reminded me of. He cooked all the parts separately and then we mixed it up how we wanted. The cool part was it made a great leftover that I added to tortilla shells the next day for tacos. Yummy. Sour cream, homemade salsa, and canned beans done by instructions on the can, finished this dish. Below is the chicken chili recipe that made up the meaty part of this dish.
Chicken for "summer" chili
7 oz each of Dehydrated Ancho, Guajillo, & Pastilla Chilies
1 Whole Roast chicken, shredded
1 can Chipotles in adobe
7-8 Garlic cloves, crushed
1 onion, chopped
1 TBS oregano
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
5 cups water (for rehydrating peppers)
Directions:
1) Boil 5-6 cups of water. Turn off the water and add the dehydrated peppers. Let sit until rehydrated, about 30 minutes. You will use an immersion blender or regular blender to puree the peppers - separate out the water first and add back just a small amount to help it blend into a sauce.
2) In a Dutch oven or similarly sized pot, sauté onion and garlic for 4-5 minutes.
3) Add salt and pepper and a packet of adobo seasoning.
4) Add shredded chicken and stir a bit to let brown.
5) Add pureed peppers from step 1. Optional - add some of water left from rehydrated peppers so it's chili like consistency (not too thick and not too thin).
6) Add oregano, cumin, chili powder.
7) Meanwhile, dump the chipotles in adobe onto a cutting board and REMOVE stems. Chop chipotle’s nice and fine. Add to pot and stir.
8) Bring to simmer and add any additional spices according to taste. Simmer for 30 minutes and let sit for 30 minutes for all the flavors to get happy.
9) Serve with sour cream, homemade salsa, and beans.
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