2009 - Madoff Jailhouse Chili:
Prepared in the Penthouse, Served in the Big House
Chili Chef: Leanne Loren



A couple of pounds of chicken thighs
2 lg onions
2 red bell peppers
1 yellow bell pepper
1 to 2 jalapenos
4–6 cloves garlic, minced
2–3 cups uncooked fresh corn kernels
2 15oz cans of diced tomatoes with the juice
chipotle seasoning
chicken stock

Chipotle Cream Sauce:

1 cup cream
½ sour cream
chipotles in adobe sauce, chopped


OK, So you know I just go by feel. Portions are not exact.

In a large skillet, brown chicken. Transfer to a baking pan and bake with Creole spices until completely cooked. When done, skin and debone and dice.

Chop onions, bell peppers, and jalapenos .

Sauté the chopped vegetables in the same skillet you browned the chicken in. Add olive oil if necessary. Add garlic and corn to the sautéed vegetables. Add tomatoes to the sautéed vegetables. Add chipotle seasoning, cayenne, cumin to the sautéed vegetables. Add chicken stock and simmer until liquid reduced. Add chicken to the skillet and continue to cook. Add additional spices as needed.

While cooking, make a pan of basic cornbread. You don’t want it too moist since it will be added as a topping to the chili.

Chipotle Cream Sauce

Whip the cream, then add the sour cream. Add chipotles. You can make this as hot as you want and will add the hot that is not in the chili. I use about 4 -5 tablespoons for medium heat.

To assemble: Spoon chili into a bowl. Add a slice of corn bread, and a dollup of Chipotle Cream Sauce. Top with chopped green onions. Make sure each bite has a bit of every ingredient.

(copyright 1990-2018, Ian Silver)