Killer Chicken Chili Recipes
KILLER WHITE CHILI
We can see why this white chicken chili has won so many awards. It has the perfect balance of spice and creaminess. Each bite just got better and better. Easy to make, whip up a batch when you're in the mood for comfort food.
Provided by Suzanne Mills
Categories Cream Soups
Time 6h20m
Number Of Ingredients 15
Steps:
- 1. Wash beans. Cover with water and soak overnight.
- 2. Place beans in a 5-quart Crock Pot with the chicken stock.
- 3. In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
- 4. Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
- 5. Cook on low for 6-hours, covered.
- 6. Just before serving, add cream cheese and let it melt for about 15-minutes.
- 7. Then stir it through your chili.
KILLER CHILI
This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.
Provided by hoeguy
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h45m
Yield 25
Number Of Ingredients 26
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
- Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 32.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 9.7 g, Protein 20.3 g, SaturatedFat 3.7 g, Sodium 679.4 mg, Sugar 7.2 g
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Estimated Reading Time 6 mins
- Heat the oil in a large dutch over medium high heat. Add the vegetables (except for the can of diced tomatoes with chilis) and saute until softened about 6 minutes. Add the ground beef and cook stirring until it is no longer pink. Drain.
- Return stove to medium-high heat. Stir in the seasonings, salt, and pepper. Mix well. Add the water, canned tomatoes with green chili and tomato paste stirring until the paste has dissolved.
- Simmer uncovered for 15 minutes. Serve and top with shredded cheese and sour cream. Add crackers on the side. Enjoy! **See notes**
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- Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
- Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
- Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
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From foodiecrush.com
Estimated Reading Time 6 mins
- Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes.
- Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.
- Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.
- Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally.
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4.7/5
- Using a potato masher or fork, mash one can of the beans until smooth. This will help to make the chili a bit thicker and creamier.
- Heat the oil in a large Dutch oven over medium heat. Add the chicken, onion, salt, cumin, chili powder, cayenne pepper, oregano, stir and cook until the chicken is no longer pink. Stir in the garlic and cook for another minute.
- Stir in the broth and green chiles then bring to a boil. Reduce heat to low and add the mashed beans, and the other 2 cans of beans. Simmer for 30 minutes. Stir in the half and half cream and cook for an 5 minutes.
WHITE CHICKEN CHILI | REAL FOOD BY DAD
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- Select the saute setting. Heat the butter until melted. Add the shallots, stir and cook until softened and translucent, about 2 minutes. Add the garlic and serrano peppers, stir and cook until fragrant, about 1 minutes. Add in the garlic powder, onion powder, cumin, oregano and chipotle chili, stir and cook until aromatic, about 1 to 2 minutes.
- Pour 2 cans of beans (reserve one can for later) and green chili on top. Layer the chicken breasts on top and pour in the chicken stock. Do not stir.
- Place lid on top and secure to locking position. Cancel the sauté setting and press the manual button. Key the timer up to 15 minutes on high pressure. (The cooker will take about 10 minutes to come up to pressure before the cooking program begins.) Once it is fully pressurized, the 15-minute will tick down. When the timer goes off, turn manually release the steam, but turning easy-release button to steam. The vented steam will depressurize the cooker. Once the cooker is fully depressurized, the lid will open with a simple turn.
- Lift the lid and remove the chicken and transfer it to a cutting board. Use two forks and break up the chicken into shreds. Add the shredded chicken back in and stir to combine.
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- Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
- Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
- To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.
CHICKEN CHILI - EASY CHICKEN RECIPES
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- In a medium dutch oven or sauce pan, cook chicken pieces in olive oil, until chicken is white. Drain some of the juice from the chicken. Add in onion, tomatoes, kidney beans, tomato sauce, and seasonings. Bring to a boil, and reduce heat. Let simmer for about 30 minutes, allowing chicken to be thoroughly cooked and vegetables to soften.
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