Ingredients

The following ingredients have 6 Servings
  • 1/2 pound bacon
  • 6 ounces pearl onions (peeled, or 1 medium onion, diced)
  • 1 cup peeled, shredded carrots ((optional))
  • 1/2 cup diced celery ((optional))
  • 1 Anaheim, poblano, or jalapeño chile pepper (seeded and finely diced, or more to taste)
  • 1 1/2 tablespoons minced garlic
  • 4 cups homemade chicken stock or low-sodium canned chicken broth
  • 2 cups shredded cooked chicken
  • Two (15-ounce) cans white beans (any kind) (drained and rinsed)
  • 1/4 cup finely chopped cilantro leaves
  • 1 to 1 1/2 teaspoons ground cumin (or more to taste)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Fry the bacon in a Dutch oven or large pot over medium heat, turning once or twice, until browned and crisp. Move the bacon to a paper towel-lined plate and reserve 3 tablespoons of drippings in the pot.
  • When the bacon has cooled enough to handle, crumble it into pretty small pieces.
  • Heat the reserved bacon drippings over medium heat. Add the onions, carrots, and celery, if using, and chile pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
  • Add the crumbled bacon, stock or broth, chicken, beans, cilantro, cumin, salt, and pepper to the pot and stir to combine. (If you fancy a thicker, more chili-like chili than chili-like stew, mash some of the beans with the back of a fork prior to adding them to the pot.) Reduce the heat to low and simmer for 15 minutes before serving.