| Urlacher Christmas Chili |
Brian went to the University of New Mexico and NM is famous for their chilies – peppers that is. In fact,
when you go to a restaurant there, the question of sauce is always posed – red or green? If you want
both, the answer is ‘Christmas’ – and so we present Urlacher Christmas Chili – a green chicken chili –
posole style with a swag of red chili sauce on top.
Level of Difficulty: Medium
Serves 4-6.
Lineup:
Red Chili Sauce:
4 red bell peppers
1 tablespoon smoked paprika
1 ½ teaspoons hot chili powder
1 teaspoon kosher salt
Chili:
¼ cup olive oil
2 lbs. boneless, skinless chicken breast, cut in small cubes
1 onion, diced
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 teaspoon cumin
1 teaspoon kosher salt
1 (28 oz.) green chili enchilada sauce
1 (14.5 oz.) can hominy, drained
Playbook:
Make the sauce: Place the red bell peppers over a gas flame and char until blackened on all sides.
Remove to a bowl and cover with plastic wrap – set aside for 15 minutes.
When cool enough to handle, scrape all blackened skin from red bell peppers, discard seed pods and
chop into large dice.
Place red bell peppers into a blender. Add smoked paprika, chili powder and salt. Blend until smooth.
Reserve.
Make the chili: Heat the olive oil in a large stockpot over medium heat. Add chicken and cook over
medium-high heat, stirring frequently until all pink color is gone, about 5 minutes. Add onion, garlic,
oregano, cumin and salt and cook for 2-3 minutes. Add enchilada sauce and hominy. Simmer over low
heat for 30 minutes, stirring occasionally. Ladle chili into bowls and top with a squeeze of reserved red
chili sauce.
Special Teams:
Corn tortillas or chips
Sour cream
Green onions
Lime wedges
Cilantro, minced
when you go to a restaurant there, the question of sauce is always posed – red or green? If you want
both, the answer is ‘Christmas’ – and so we present Urlacher Christmas Chili – a green chicken chili –
posole style with a swag of red chili sauce on top.
Level of Difficulty: Medium
Serves 4-6.
Lineup:
Red Chili Sauce:
4 red bell peppers
1 tablespoon smoked paprika
1 ½ teaspoons hot chili powder
1 teaspoon kosher salt
Chili:
¼ cup olive oil
2 lbs. boneless, skinless chicken breast, cut in small cubes
1 onion, diced
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 teaspoon cumin
1 teaspoon kosher salt
1 (28 oz.) green chili enchilada sauce
1 (14.5 oz.) can hominy, drained
Playbook:
Make the sauce: Place the red bell peppers over a gas flame and char until blackened on all sides.
Remove to a bowl and cover with plastic wrap – set aside for 15 minutes.
When cool enough to handle, scrape all blackened skin from red bell peppers, discard seed pods and
chop into large dice.
Place red bell peppers into a blender. Add smoked paprika, chili powder and salt. Blend until smooth.
Reserve.
Make the chili: Heat the olive oil in a large stockpot over medium heat. Add chicken and cook over
medium-high heat, stirring frequently until all pink color is gone, about 5 minutes. Add onion, garlic,
oregano, cumin and salt and cook for 2-3 minutes. Add enchilada sauce and hominy. Simmer over low
heat for 30 minutes, stirring occasionally. Ladle chili into bowls and top with a squeeze of reserved red
chili sauce.
Special Teams:
Corn tortillas or chips
Sour cream
Green onions
Lime wedges
Cilantro, minced
