Makes:4 to 6 servings
When we tested this recipe in the CHOW Test Kitchen, we had low expectations because the ingredients seemed like such a bizarre combination. But it turned out to be a harmonious, delicious dish. Start by browning ground chicken, then add jalapeños, cumin, and allspice. Toss in some roasted peanuts, Parmesan cheese, chicken broth, and evaporated milk, then let it all simmer until the flavors meld. This creamy, protein-packed chili is served topped with briny olives and hard-boiled eggs, and is a hearty one-pot meal when paired with some crusty bread.
Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.
The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken, breaking it up into small pieces with a wooden spoon, and cook, stirring occasionally, until browned and cooked through, about 9 minutes.
Reduce the heat to medium. Add the onions, garlic, jalapeños, cumin, and allspice, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
Add the peanuts, stock or broth, milk, and cheese, stir to combine, and bring to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer, stirring occasionally, until slightly thickened and the flavors have melded, about 30 minutes. Taste and season with salt and pepper as needed. Serve topped with the eggs and olives.