This rich and smoky weeknight chili makes good use of pantry ingredients and opts for an unexpected time-saving ingredient: a rotisserie chicken. Garlic, onion and carrot caramelize alongside tomato paste to create a deep, rich base for the sauce, and dried chiles and golden raisins enrich the chili by adding both mild spice and a hint of sweetness. The chicken is placed on top of the chili and steamed to warm it through, helping to maintain its chunky texture. (The more you mix, the more shredded it becomes.) For the next day, leftover chili makes a fantastic topping for nachos or a satisfying quesadilla filling.
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Author
Kay Chun | 2024-06-05
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