Austin Style Chicken Chili Recipes

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

AUSTIN GRILL'S CHILI VERDE

Steps:

• Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
• In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer.
• Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion/chili/potato mixture until chicken is cooked through.
• Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking.
• In a blender, puree the reserved potatoes, half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree.
• Dice the remaining half of the Anaheim and poblano chilies in 1/2" cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.

AUSTIN'S CHILI

Steps:

• Over medium heat brown the bacon & the onion together. When the onions are carmelized add the balsamic vinegar & worchestershire sauce. Mix well, as you are mixing add in the brown sugar, dry mustard, & paprika. Then the jalapenos, carrot, ancho pepper, the granny smith apple, & the green pepper. Stir often don't let it burn.When everything is cooked pull from heat & set aside.
• In large pot (8 quarts or larger) brown the grnd beef, sausage & venison. Use a spatula if you need to, but break the meat into small chunks. When completely browned, drain the grease in a colander & return the meat to the pot. Then blend in the mixture you created earlier. When blended add in the chili beans, tomato puree, sauce & paste. Blend well and return to medium heat for about 35 minutes to an hour. Don't let it burn on the bottom of the pot so stir often.
• When cooked to your satisfaction this can be used over pasta, as taco filling, or placed in large flour tortillas with shredded cheese to make burritos or by it's self. If it isn't spicy enough use your favorite hot sauce to crank up the heat. I found one that I like called Tapatio Salsa Picante.

ITALIAN CHICKEN CHILI

Steps:

• In a large skillet, cook sausage in oil over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine or broth, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink. , Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.