1 canned chipotle chile in adobe sauce
(NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water)
1 32 oz can of whole tomatoes
3 tablespoons olive oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
2 minced cloves of garlic
1 tablespoon ground cumin (whole seeds, roasted, then ground)
2 boneless chicken breasts
2 cups chicken or turkey stock
2 cups Miner Rosella's 777 Santa Lucia Highlands Pinot Noir
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano
1 teaspoon sale, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can white beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro
GARNISH: fresh chopped cilantro
- Miner Stagecoach Vineyard Napa Valley Syrah
- Sour Cream
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.
Pound the chicken breasts so that they are thin and even. Saute in a skillet with olive oil until cooked through, no pink. Cool and then thinly slice and cube.
Blend the whole tomatoes.
Roast the whole cumin seeds and then grind.
Heat the olive oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions and minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds.
Add chipotle puree, tomatoe puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.
Add green chiles and cornmeal. Simmer, stirring occasionally, for 30 minutes.
Stir in white beans and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leave and add cilantro.
Garnish chili with cilantro and serve with sour cream.
NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Rehear, and stir in cilantro before serving.