The Best Chicken Chili

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This is the best chicken chili; it is loaded with tender chunks of chicken, a trio of beans, lots of tomatoes, poblano and bell peppers, plus a blend of spices.

The Best Chicken Chili

Since moving to the Midwest in 2008, I have earned a reputation for making the best chili on the block. And, a lot of people live on my Chicago block. How do my neighbors know about my chili? I tend to make giant batches of chili so that I can invite neighbors over or drop off some for new parents. Chili is a food that builds community.

My secret to making chili is simple. I use larger cuts of meat instead of ground meat and cook the chili low and slow. This results in a chunkier chili with lots of tender meat.

For my chicken chili recipe, I use boneless chicken breasts and thighs. The fattier chicken thighs add flavor to the chili. The trick for cooking the chicken is quickly searing it over high heat and then submerging it in the simmering chili for at least another two hours. Once it is fall apart tender, remove the chicken from the chili, chop it up, and return it to the pot.

Chicken Chili Preparation Methods:

You can prepare this recipe with a large pot on the stove or a slow cooker. If you use a slow cooker, you can skip the step of searing the chicken.

Ways to Serve Chili:

Chili is a very divisive food. Some people don't believe in adding beans to chili; others leave out tomatoes. In some Midwest states, chili is served with a cinnamon roll. In Cincinnati, it's served over spaghetti.

I love to serve chili with Fritos scoops, shredded cheddar cheese, and a dollop of sour cream. It's also delicious over a baked potato or over macaroni and cheese!

The Best Chicken Chili Recipe:

The most important thing to know about making the best chicken chili is that it cannot be rushed. Give the chicken at least two to three hours to cook and tenderize slowly.

I make my chili on the spicier side. I recommend gradually adding the spices to achieve your preferred heat level. If you want extra spicy chili, add extra poblano and jalapeno peppers.

This recipe freezes very well.

Ingredients:

• 1 tablespoon Olive Oil
• 1 lb of Boneless Skinless Chicken Breasts
• 1 lb of Boneless Skinless Chicken Thighs
• Salt and Pepper
• 1 Large Yellow Onion, diced
• 4 cloves of Garlic
• 2 Poblano Peppers, chopped
• 2 Bell Peppers, chopped
• 1 Jalapeno Pepper, finely chopped
• 3 cups Chicken Broth
• 2 15-ounce cans of Petite Diced Tomatoes
• 1 10-ounce can of Rotel
• 1 6-ounce can of Tomato Paste
• 1 16-ounce can of Salsa
• 1 15-ounce can of Black Beans
• 1 15-ounce can of Kidney Beans
• 1 15-ounce can of Pinto Beans
• 1 ½ tablespoons Chili Power
• 2 teaspoons Cumin
• 1 ½ teaspoons Salt
• 1 teaspoon Chipotle Chili Powder
• 1 teaspoon Cayenne
• ½ teaspoon Paprika

Instructions:

• Generously season the chicken with salt and pepper.
• Heat the olive oil in a large Dutch oven or pot over high heat. Add the chicken and sear until browned, doing this in batches if necessary.
• Once the chicken has browned, remove it from the pot and set it aside.
• Leave any drippings in the pot. Add the onion and sauté until translucent. Then add the garlic and let it cook for 1 minute. Next, add the poblano peppers, bell peppers, and jalapeño pepper. Sauté for 5 minutes.
• Next, add the chicken broth, diced tomatoes, rotel, tomato paste, salsa, beans, chili powder, cumin, salt, chipotle chili power, cayenne, and paprika.
• Bring the mixture to a slow and steady simmer, and carefully submerge all of the chicken in the chili.
• Let the chili simmer for at least an hour and a half. You want the chicken to be so tender that it falls apart easily. If it isn't falling apart, let it keep simmering. Once the chicken is ready, use tongs to remove it from the pot and dice it with a sharp knife. Return the diced chicken to the pot.
• Taste test and add more spice as desired.

More Chili Recipes:

White Chicken Chili

Steak Chili