Road Warrior Chili
A chicken in every pot and a car in every garage. That’s what Herbert Hoover promised way back in
1928 and here we are 80 years later thinking - not such a bad idea. Detroit is famous for cars and the
Motor City also knows what to do with a chicken, whether fried, barbecued or cooked up in a hearty
stew. This chili is as chicken and dumplings as it gets, so jump in the car and head over to Grandma’s
house and hope she’s making it. If not, do it yourself and use a rotisserie chicken from the deli for
faster prep.

Level of Difficulty: Medium

Serves 8-10.

½ cup butter
2 onions, chopped
4 ribs celery, sliced
4 carrots, diced
2 green bell peppers
1 poblano pepper
1 teaspoon kosher salt
½ teaspoon white pepper
1 tablespoon poultry seasoning
1 tablespoon crushed green chili flakes or 1 small can hot green chilies
½ cup flour
5 cups chicken stock
2 bay leaves
6 cups cooked chicken, cut into bite sized pieces
1 cup frozen peas

2 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
¼ cup fresh parsley or cilantro, finely minced
12 tablespoons ice water

Melt the butter in a large stockpot over medium high heat. Add the onions, celery, carrots, green
peppers and poblano and sauté for 10 minutes. Add the salt, white pepper, poultry seasoning, green
chili flakes and flour and cook for 1 minute. Stir in the chicken stock and bay leaves and bring to a boil.
Boil and stir for 2 minutes. Reduce heat to low and add the chicken and peas. Simmer for 10 minutes.

Make the dumplings: In a medium mixing bowl, combine the flour, baking powder, salt and parsley. Add
enough ice water to make a thick dough. Drop spoonfuls of dough onto the top of the chili, cover pot
and cook for 20 minutes. Discard bay leaves and serve.

Special Teams:
Apple Pie.