Inspired by the flavors of the Ethiopian staple, this boldly-spiced chili is comfort in a bowl.
2 large red onions, coarsely chopped (about 4 cups)
2 tablespoons water
1/2 cup store-bought or homemade niter kibbeh, divided, plus more as needed
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped garlic (about 12 garlic cloves)
2 tablespoons finely chopped peeled fresh ginger (about 1 [2-inch] piece)
1 pound ground chicken (white and dark meat)
1 teaspoon kosher salt
3 tablespoons tomato paste
2 1/2 tablespoons berbere
2 tablespoons garlic powder
2 tablespoons onion powder
3 cups chicken stock
1 (14.5-ounce) can diced fire-roasted tomatoes
Crumbled feta cheese, crispy fried onions, and thinly sliced scallions, for garnish
Injera or cornbread, for serving
Process onions and 2 tablespoons water in a food processor until very finely chopped, about 15 seconds, stopping to scrape down sides of bowl as needed.
Heat 1/4 cup niter kibbeh in a large Dutch oven over medium-high. Add onion mixture; cook, stirring often, until onion starts to stick to bottom of Dutch oven, about 15 minutes. Reduce heat to medium-low. Add remaining 1/4 cup niter kibbeh, and cook, stirring occasionally, until onion is meltingly tender and begins to fry and brown, about 15 minutes, adding additional niter kibbeh, 1 tablespoon at a time, if mixture looks dry.
Add bell pepper, garlic, and ginger to Dutch oven; cook, stirring often, until slightly softened, about 2 minutes. Add ground chicken and salt; stir vigorously using a whisk to break meat into small crumbles. Cook over medium-low, stirring occasionally, until meat is cooked through but not browned, about 5 minutes.
Add tomato paste, berbere, garlic powder, and onion powder to Dutch oven; cook, stirring constantly, until fragrant, about 2 minutes. Stir in chicken stock and diced tomatoes. Reduce heat to low; simmer, stirring occasionally, until chili is slightly thickened and flavors meld, about 30 minutes.
Divide chili evenly among bowls; garnish with feta cheese, fried onions, and scallions. Serve hot with injera or cornbread.
