When we tested this recipe in the CHOW Test Kitchen, we had low expectations because the ingredients seemed like such a bizarre combination. But it turned out to be a harmonious, delicious dish. Start by browning ground chicken, then add jalapeños, cumin, and allspice. Toss in some roasted peanuts, Parmesan cheese, chicken broth, and evaporated milk, then let it all simmer until the flavors meld. This creamy, protein-packed chili is served topped with briny olives and hard-boiled eggs, and is a hearty one-pot meal when paired with some crusty bread.
Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.
The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
This dish was featured as part of our chili recipe slideshow.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...