Thick chili with chicken and pickles

Ingredients:

• 0.9 kg of minced chicken
• 1 cup vegetable oil
• 3 tablespoons cayenne pepper
• 2 tbsp. l. brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 teaspoons coarse salt
• 2 carrots, diced
• 1 onion, diced
• 2 x 430g cans cannellini beans, rinsed
• 1 can (400 g) of canned chopped tomatoes
• 2 tsp hot sauce
• 1 cup chicken broth
• 1 cup sour cream
• 1/4 cup chopped pickles, for serving

Preparation:

1. Combine vegetable oil, cayenne pepper, brown sugar, paprika, garlic powder, and 1 teaspoon salt in a small saucepan. Cook over low heat until the spices are absorbed into the oil, 2-3 minutes.
2. Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. Pour 1/4 cup hot oil into the skillet. Add the carrots and onion and cook until the vegetables are softened and beginning to brown, 6-8 minutes. Add the ground chicken and the remaining 1 teaspoon of salt and cook, breaking up the ground chicken with a wooden spoon, until golden brown, 4-5 minutes.
3. Add the beans, tomatoes, hot sauce, and 2 tablespoons hot oil. Stir and bring to a boil. Pour in the broth. Bring to a boil again, then reduce the heat and simmer, partially covered, stirring occasionally, until the chili thickens, 15-20 minutes.
4. Ladle the chili into bowls. Top each serving with a dollop of sour cream, finely chopped pickles, and a drizzle of the remaining hot oil. Serve with cornbread.