Chicken Chili - cooking recipe

Ingredients

8 cups chopped onions
1/4 cup olive oil
1/4 cup minced garlic
4 red bell peppers, large dice
2 yellow bell peppers, large dice
2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, to taste
1/2 teaspoon cayenne pepper, to taste
4 teaspoons kosher salt
4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh cilantro
8 chicken breast halves, bone-in and skin on
pepper
for serving
chopped onions or scallion
grated cheddar cheese
corn chips
sour cream

Preparation

Preheat the oven to 350 degrees.
Rub the chicken breast with olive oil and place them on a baking sheet.
Sprinkle generously with salt and pepper.
Roast the chicken for 35-40 minutes, until just cooked.
While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
Add the garlic and cook 1 min more.
Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
Cook for 1 minute.
Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
Add tomatoes to the pot with the cilantro.
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Let chicken cool slightly.
Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
Serve with the toppings or refrigerate and reheat later.