5 Hour Smoked Chicken Chili

I wonder if Rachael Ray ever gets tired of making 30-min Paella Burgers and just goes nuts for hours in the kitchen. I know that slow cooking times don't sell in today's food television world. I can just see it now:

"I'm Rachael Ray, and I make 300 minute meals. Now that means, in the time it takes you to watch the Lord of the Rings Trilogy, I'll have made a delicious and healthy meal from start to finish. (Insert exaggerated arc of her finger)"

Well I know that I easily tire of "fast" food. I feel like it's been quite a while since I've spent a ridiculous amount of time making a meal that's consumed in 20 minutes. So that's why I spent 5 hours last Sunday making a bowl of chili. Actually, smoked chicken chili.

Now before you think I'm some kind of masochist, there's probably only an hour or so of active cooking time involved, but that's not the point. I've still got to babysit my smoker and the eventual bubbling dutch oven of the red stuff.

The process is simple. Step 1: smoke the chicken. Step 2: turn the smoked chicken into chili. Step 3: eat while still lava-hot.

Sure you could rush it a bit by buying some smoked chicken (without sauce) from a local BBQ joint. Just don't sell your soul for a bottle of liquid smoke. It's not the same and never will be; you can't fake the effects of time. Liquid smoke will never duplicate the strong aroma of burnt hardwood. It will always taste more like industrial runoff than slow-cooked hickory goodness.

As far as the chili is concerned, I started with my basic chili recipe and stripped away seasoning. After hours of flavor development in the smoker I wasn't about to crash the party with a ton of strong flavors. No, this is a mild chili meant to display the no-too-subtle smokiness of homemade BBQ. I tend to "oversmoke" my chickens just a bit. If I'm going through the trouble of making smoked meat, darnit I want it to taste smokey. Just a side note - I used diced tomatoes with garlic and onion and Italian flavored tomato paste. They don't add a lot of flavor beyond their plain varieties, but they do add depth to the recipe. It's also what I had in the cupboard.

This is easily the best chili I've ever made. It may never make it to prime time, but it will surely be in syndication around here for years.

"Remember, a great meal is never more than 300 minutes away."

I don't normally offer a drink selection with my meals, but this time I have to give a strong recommendation to pair your timeless (pun intended) chili with an excellent bottle of Wolaver's Certified Organic Ale. I bagged a couple of bottles in an awesome liquor store in Paia, Hawaii and I've been enjoying them ever since. I've had 3 varieties (pale ale, wheat, and India pale ale), and they are all excellent. The IPA was one of the best examples of the variety I've ever had. I may have to fly back to Maui to get more.

Step 1: Smoke Chicken

1. Soak 2 large handfuls of hickory chips in water for at least an hour.
   
2. Butterfly 2 whole chickens and liberally season under the skin with your favorite spice rub. I like "Wild Willy's Number One-derful Rub" from the excellent BBQ bible Smoke and Spice.
   
3. Smoke at 225° - 250° until the internal temperature is 180° (about 3 hours in my smoker).
4. Pull breasts and chop coarsely. Feed the dark meat to your skinny friends, or sneak little nibbles at night when the wife is asleep.
   

Step 2: Make "5 Hour Smoked Chicken Chili"

4 Smoked Chicken Breasts, deboned, skinned and chopped
2 large Sweet Onions, diced
3 large cloves Garlic, diced
3 cans Dark Red Kidney Beans, drained and rinsed
2 cans Diced Tomatoes
1 small can Tomato Paste
2 1/2 cups Water
3 tablespoons Chili Powder
1 tablespoon Olive Oil
Salt and Pepper to taste

Saute the onions and garlic in olive oil until translucent. Add the remaining ingredients and simmer at low heat, stirring occasionally, until the chili thickens or you can't take waiting anymore. Given you've waited hours for the recipe, 30 more minutes won't kill you.

Makes 10-12 cups. Approx. 4 points per cup. This is a Core Plan dish.