(this makes a LOT. make half for the freezer!)
Compliments of the Barefoot Contessa (one of my FAVORITE chefs!)
8 cups chopped yellow onions (6)
1/4 cups good olive oil
1/4 cup minced garlic (8 cloves)
4 EACH yellow & red bell peppers, cored, seeded & large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp salt
4-28 onz cans whole peeled plum tomatoes in puree, undrained
1/2 cup mnced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Cook the onions in the oil over medium-low heat for 10-15 minutes, until transparent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a stell blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.
Preheat the oven to 350ÂºF. Rub the chicken breasts 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. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili amd simmer, uncovered for another 20 minutes.
Serve with chopped onions, grated cheddar cheese, corn chips and sour cream or refrigerate and reheat gently before serving.