Cavemans Spicy Chunky Chicken Chili Recipes

CAVEMAN CHILI

Steps:

• Place pork in a skillet over medium heat; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer pork to a slow cooker.
• Place bacon in the hot skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker.
• Combine drained tomatoes, onion, green bell pepper, and tomato paste into the slow cooker. Add seasoning packet, garlic powder, onion powder, and salt, pepper, cayenne pepper; stir to combine.
• Cook on Low until flavors have combined, about 6 hours.

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

CHUNKY CHICKEN CHILI

Steps:

• In a heavy bottomed pot, heat 1 tsp olive oil.
• add chicken and saute until no longer pink, about 4 minutes each side.
• remove chicken from pot, wipe pot dry.
• heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
• stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
• add chicken back to pot.
• cover and simmer on low heat for 20 minutes.
• add beans, corn, and olives.
• simmer 15 minutes longer.
• stir in cilantro.
• serve hot, topped with cheddar cheese.

CHUNKY CHICKEN CHILI

Steps:

• In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
• Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

CHUNKY CHICKEN AND CHORIZO CHILI

Steps:

• Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
• Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
• Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

BEST EVER CHUNKY CHILI

Steps:

• Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
• Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
• Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
• In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

CHUNKY CHICKEN CHILI

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.

CHUNKY CHICKEN CHILI

Steps:

• in a large saucepan, spray non-stick cooking spray. Add chicken, onions, celery carrot & garlic.
• Cook and store until chicken is no longer pink.
• Stir in salse, tomatoes, tomato sauce, chili powder, and cumin.
• Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
• Stir in garbanzo beans and bell pepper.
• Simmer until thoroughly heated.

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.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

QUICK CHUNKY CHILI

Steps:

• Brown ground beef & onion. Drain.
• Add chili powder & cumin, stir 1 minute.
• Put tomatoes, beans and salsa in a large pot.
• Add ground beef mixture.
• Bring to a boil then simmer 25 minutes.

CAVEMAN'S SPICY CHUNKY CHICKEN CHILI

Steps:

• 1. In a large saucepan over medium heat, combine the onion, celery and chicken and saute for 15 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• 2. Add the ground black pepper, garlic salt, tomato sauce, chili seasoning and kidney beans in a large pot along with the onions, chicken and celery. Mix well, reduce heat to low cover and simmer for at least an 45 minute For thicker chili take off the cover for the last ten minutes.
• 3. ENJOY!