When my crew hears 'chili' for dinner, asian flavors and chicken generally do not come to mind. This chili was ... different, so much so that I would make it again. This trial run, I used only 4 small skinless chicken thighs as they offer more flavor and have less of a tendency to dry out in a slow cooker. I opted to save the beans (drained and rinsed of beany viscosity) for the very last 1/2 hour of cooking, so I used tomato sauce to make up for the lost bean liquid. Aside from those two minor changes, I basically followed the recipe. After the chicken was cooked through, I deboned it and added it back to the braising liquid along with the reserved beans. When it came time to serve, I found the chili had mellowed, which isn't a bad thing, but it was way too mild for my liking... as other reviewers discovered, it needed 'something'. Tempted to add cumin or chili powder, I refrained, adding instead a splash of rice vinegar and a few shakes of red pepper flakes just to wake up the flavors a bit. The cheese didn't seem to fit the dish, so I skipped it and really didn't miss it. This chili is atypical of the usual beef-n-bean variety, but it's worth a go --especially since the meat wasn't the primary focus in this dish. Thanks Cookin' Fool!
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When my crew hears 'chili' for dinner, asian flavors and chicken generally do not come to...