Varsity Chicken Chili

This is a copy cat of the beef version of The Varsity Chili for topping Hot Dogs

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Topping

Cuisine American

Servings Servings

Calories 119 kcal

Ingredients

1 ½ teaspoon Beef Bouillon Use Better Than Bouillon (Reduced Sodium)
1 ¾ Cup Water
1 Pound Ground Chicken
1 ½ Tablespoon Chili Powder
½ teaspoon Paprika
1 teaspoon Smoked Paprika
1 teaspoon Kosher Salt
1 teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Cumin
1 Dash Tabasco Sauce
2 Dash Worcestershire Sauce

Instructions

Heat water in sauce pan or Microwave. Add bouillon to water and mix thoroughly.
Heat skillet over medium heat. Add ground chicken to warm pan. Using two spatulas, break up chicken to crumbles that fill the bottom of the pan.
Pour water/bouillon mixture into pan. Continue to crumble chicken to break it up into very small pieces.
Add all spices and mix completely.
Continue to break up chicken and allow to simmer for 10 minutes. You want a vigorous simmer. Mix often to keep the chicken from browning too much in the pan.
Chili is ready to serve when water has evaporated to almost nothing.

Nutrition

Serving: 4ouncesCalories: 119kcalCarbohydrates: 2gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 65mgSodium: 595mgPotassium: 459mgFiber: 1gSugar: 0.3gVitamin A: 842IUVitamin C: 0.2mgCalcium: 18mgIron: 1mg

Keyword delicious, Less Filling

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Varsity Chicken Chili