Ingredients:

  • 1.5 lb ground chicken (680 g)
  • 6 slices bacon, thick-cut, chopped (about 6 oz / 170 g)
  • 1 medium yellow onion, finely diced (about 1 1/2 cups / 150 g)
  • 3–4 cloves garlic, minced (about 15 g)
  • 3 medium jalapeños, seeded and diced (for medium heat) (about 75–90 g) (Optional: reserve 1 jalapeño thinly sliced for garnish)
  • 1 medium red bell pepper, diced (about 1 cup / 150 g)
  • 1 (14–15 oz) can crushed tomatoes or diced tomatoes (400–425 g)
  • 2 cups chicken bone broth or low-sodium chicken stock (480 ml)
  • 1–2 tbsp tomato paste (15–30 g) — optional
  • 1 tsp ground cumin (2 g)
  • 1 tsp chili powder (2–3 g)
  • 1/2 tsp smoked paprika (1 g)
  • 1/2 tsp dried oregano (1 g)
  • 1/4 tsp cayenne (optional)
  • Salt and black pepper to taste (start with 1 tsp salt / 6 g)
  • 2 tbsp extra-virgin olive oil or avocado oil (30 ml)
  • For cashew cream (Option A): 1 cup raw cashews, soaked (140 g); 3/4 cup water (180 ml), plus more to adjust; 1–2 tsp lemon juice (5–10 ml); 1/4 tsp fine sea salt (1 g)
  • For coconut cream (Option B): 1 (13.5 oz / 400 ml) can full-fat coconut milk (use the thick cream portion) — use 3/4 to 1 cup (180–240 ml)
  • Juice of 1 lime (about 2 tbsp / 30 ml)
  • 1/2 cup fresh cilantro, chopped (15 g)
  • 1 avocado, sliced or 1/2 cup diced avocado (optional)
  • Extra sliced jalapeño, chopped green onions, and/or chopped chives for serving

Instructions:

  1. Prepare the cashew cream if using: soak raw cashews in hot water 20 minutes (or cold water 4 hours) and drain. Blend cashews with 3/4 cup water, lemon juice, and salt until very smooth; add up to 2–3 tbsp more water for a silky, pourable cream. If using coconut cream, scoop the thick cream from the can and lightly whisk.
  2. Cook the bacon: heat a large heavy-bottomed pot over medium heat, add chopped bacon and cook until crisp and browned, about 8–10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving bacon fat in the pot and reserving the bacon for finishing.
  3. Sauté aromatics and vegetables: add 1–2 tbsp oil to the bacon fat if needed. Add diced onion and cook until translucent, about 4–5 minutes. Add diced bell pepper and jalapeños and sauté 3–4 minutes until softened. Stir in garlic and cook 30–60 seconds until fragrant.
  4. Brown the chicken: increase heat to medium-high, add ground chicken and break up with a spoon. Cook until no pink remains and edges begin to brown, about 6–8 minutes. Season with cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt and pepper, and toast spices 30–60 seconds with the meat.
  5. Build the chili: stir in tomato paste if using, then add crushed or diced tomatoes and chicken broth, scraping up browned bits. Bring to a gentle simmer, reduce heat to low-medium and simmer uncovered 15–20 minutes to meld flavors and slightly reduce liquid until sauce thickens and coats the back of a spoon.
  6. Finish with cream and bacon: stir in the cashew cream or coconut cream and return to a gentle simmer for 3–5 minutes until silky and integrated. Taste and adjust salt and acid. Stir in most of the reserved crisp bacon (save some for garnish), lime juice, and chopped cilantro. Cook 1–2 minutes.
  7. Check doneness and serve: taste and adjust heat or acidity as needed. Serve hot topped with avocado slices, remaining bacon, sliced jalapeño, cilantro, and green onions. Let rest 10–15 minutes off the heat if desired to meld flavors.