Food & Wine


The big game is this weekend. If you're planning a watch party, we'll help you plan the menu. This one should help spice up the buffet table. This recipe, which can be found on, was originally published in Gourmet magazine in April 2007.


1 1/4 cups reduced-sodium chicken broth (10 oz.)

1 can (14- to 15-oz.) stewed tomatoes

4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces

1 ( 3/4-inch-thick) crosswise slice of a medium white onion

2 garlic cloves, peeled

1/2 cup coarsely chopped fresh cilantro

1/4 cup dry-roasted peanuts

1 teaspoon ground cumin

1/4 teaspoon salt, or to taste

2 tablespoons olive oil

1 rotisserie-cooked chicken (2 lbs.)

1 can (15 oz.) pink beans in sauce (preferably Goya)

Garnish: chopped fresh cilantro; sour cream


Puree broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.

Meanwhile, coarsely shred chicken, discarding skin and bones.

Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes. Makes 4 servings.