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Tastes Like Beef Flavored Chili:
This Chicken Chili is a twist on a cherished family beef chili. Years ago, Changes over the past few years have included using San Marzano tomatoes, black beans instead of kidney bans (thanks to KM), and now ground chicken. When my wife and I had to eliminate beef and pork from our diet—goodbye, filets—I shifted my focus to developing a chicken-based recipe that mimics the rich taste of the original beef chili we loved. I experimented with ground turkey, but its flavor was too strong for the dish. The mild flavor of ground chicken. Keep in mind that bouillon is high in sodium, so I omit additional salt from this recipe. If you prefer, you can use a low-sodium version. I personally like to use Better Than Bouillon paste. I worked with this recipe over several iterations and believe I have created the Best Chicken Chili and hope you agree. Comments and suggestions are welcome.
Serving Options for Chicken Chili:
In our house, the chili is the main dish and the side dish is saltine crackers. You can always serve the chili over rice or add toppings like cheese or sour cream. I remember my mother used to put chili over toast. One of our staple tailgating recipes is a layered dip that starts with chicken chili as the base layer.
Tips for the Best Chicken Chili:
- I use crushed San Marzano tomatoes in this recipe. If you can't find crushed, you can always use whole peeled tomatoes and crush them with your hands. Or just break them up in the pot with a wooden spoon or spatula.
- The order in which the ingredients are listed is the order they should be introduced.
- When you are cooking the chicken, if you don't stir it enough, it will cook into larger chunks. I like it to break into small pieces, so I stir it a lot while cooking. Breaking the cooked pieces is harder than while it is still cooking.
- This recipe freezes very well. Don't be worried when the water separates when thawed. When heated on the stove top, allow it to simmer for a bit and the water will boil off. Don't pour the water off before heating! If you only have access to a microwave, heat the chili slowly on low power for 4-5 minutes. I usually heat this on 30% power.
- For those that like the spice, add more Cayenne Pepper or Tabasco (substitute your favorite hot, if desired). But I want to know what you use so I can try it.
- I always de-seed the Jalapeno Peppers with the membrane. The flavor of jalapenos is so good, but sometimes they can have a real kick to them.
- If the spice is too much for your taste after cooking, add butter to the batch to help cut the heat. Just add small amounts at a time (2 tablespoons) to a full batch. stir it in and allow it to simmer for about 5 minutes.
- I don't consider this to be a seasonal recipe, I make this year round and freeze portions to reheat during the week. I know the chili is fine in the freezer for up to a month, because that is how long it lasts in our home.
Equipment Used:
Best Chicken Chili
Ingredients
- 1 Tablespoon Extra Virgin Olive oil
- 4 Each Yellow Onion Medium; Diced
- 1 Pinch Pepper, Black
- 1 teaspoon Beef Bouillon paste Recommend Better Than Bouillon
- 2 Each Red Bell Pepper Diced
- 3 Each Pepper, Jalapeno Finely chopped; de-seeded
- 2 Cloves Garlic Thinly sliced
- 3 Pounds Chicken ground chicken
- 56 Ounces Tomatoes San Marzano Plum canned, crushed
- 2 Tablespoons Tomato Paste Double concentrated tomato paste from Italy
- 2 Each Bay leaves
- ½ teaspoon Cayenne Pepper Reduce for less spice
- 4 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 2 teaspoons Oregano
- 25 Drops Tabasco
- 28 Ounces Black beans Drained and rinsed.
Instructions
- Have all ingredients ready to add.
- Heat oil in a large stew pot over medium heat.
- Add onion, with a pinch of black pepper, and saute for 5 mins. Add beef bouillon paste and stir thoroughly.
- Add both peppers and stir to mix in.
- **Garlic will burn fast**. Add garlic and saute until you smell the garlic.
- Quickly add chicken to pot and stir in to stop garlic from burning. Continue mixing the chicken and onion mixture to break up the chicken into small chunks.
- Add tomatoes and tomato paste, and stir to mix well.
- Add all spices and mix well.
- Add hot sauce, and stir.
- Simmer on low for 30 minutes.
- Add drained black beans and heat on low for 10 minutes.
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