Instead of chicken breasts, I roasted a 7 lb (3.2 kg) chicken and deboned it for the chili. It worked just fine but next time I'll use the breasts. It took a long time to do it my way and was a huge mess. We enjoy this chili. No beans! And I was told by my friend Faith that the Barefoot Contessa said that only red and yellow bell peppers are used because they prevent heartburn and indigestion. And they do! It's true! The bread? It's Walter Sands' Bread from King Arthur. I have posted the recipe here.
8 cups chopped yellow onions
1/4 cup olive oil
1/4 cup minced garlic (or 8 cloves)
4 red bell peppers, diced large
4 yellow bell peppers, diced large
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 teaspoons kosher salt
4 28-ounce cans of peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leavves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Cook the onions in the oil over medium heat for 10-15 minutes until translucent. Add the garlic and cook for 1 more minute. Add the 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 steel 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 oven to 350°. Rub chicken with olive oil and generously sprinkle with salt and pepper. Roast 35-40 min. Cool. Separate the meat from the bones. Cut the meat into chunks and put it into the chili.