Austin-Style Chicken Chili

• 1/4 cup cumin seeds
• 1 tablespoon coriander seeds
• 2 tablespoons extra-virgin olive oil
• 3 pounds ground chicken
• Kosher salt
• 1 large onion, chopped
• 3 cloves garlic, sliced
• 2 red bell peppers, diced
• 2 to 4 tablespoons cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon tomato paste
• 2 12 -ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
• 1 7 -ounce can chipotle chiles in adobo sauce, pureed
• 1 habanero chile pepper

1. Toast the cumin and coriander seeds in a skillet over medium heat.
2. Transfer to a bowl to cool, then grind in a spice grinder.
3. Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil.
4. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes.
5. Transfer the chicken to a plate using a slotted spoon.
6. Repeat with the remaining olive oil and chicken; transfer to the plate.
7. Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes.
8. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds.
9. Stir in the tomato paste and cook 30 more seconds.
10. Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot.
11. Return the chicken to the pot and stir to incorporate.
12. Stir in the pureed chipotle chiles and 2 cups water.
13. Cut a slit in one side of the habanero and add it to the pot.
14. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours.
15. (Add more water if the chili is too thick.)
16. Remove the habanero before serving.
17. Photograph by Charles Masters

cumin seeds, coriander seeds, extravirgin olive oil, ground chicken, kosher salt, onion, garlic, red bell peppers, cayenne pepper, paprika, tomato paste, porter, chile pepper

Taken from www.foodnetwork.com/recipes/michael-symon/austin-style-chicken-chili-recipe.html (may not work)