Chicken Chili Corn Chip Pie Recipes

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CORN CHIP PIE



Corn Chip Pie image

Provided by Food Network

Categories     side-dish

Time 15h40m

Yield 1 serving

Number Of Ingredients 32

One 1-ounce bag corn chips, such as Fritos
1 ounce shredded Cheddar
3 ounces Pinto Beans, recipe follows
3 ounces chopped Brisket, recipe follows
1 tablespoon BBQ Sauce, recipe follows
One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )
4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika
2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
8 pounds fresh pinto beans
2 yellow onions, diced large
3 jalapenos, diced large
1 tablespoon chopped garlic
Oil, for cooking
One 14.5-ounce can crushed tomatoes
1 cup garlic pepper
1/4 cup chili powder
1/4 cup salt
2.5 gallons ketchup
6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1
2 cups mustard
1 cup Worcestershire sauce
1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon

Steps:

  • Take corn chips out of bag (or and open bag and leave chips in).
  • Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
  • Preheat a smoker or oven for cooking at about 225 degrees F.
  • Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
  • Let sit 30 minutes, then chop meat.
  • Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
  • Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
  • Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

CHICKEN AND CORN CHILI



Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 12h15m

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

  • Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  • About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  • Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

WHITE CHICKEN CHILI WITH CORN CHOWDER



White Chicken Chili with Corn Chowder image

This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
Salt and pepper to taste
1 can (18.5 oz) Progresso™ chicken corn chowder soup
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

MAIN LINE CHICKEN CHILI



Main Line Chicken Chili image

I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc.

Provided by PennPitstop

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 4h25m

Yield 8

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces
1 (15 ounce) can kidney beans, drained (retain half the liquid)
1 (15 ounce) can black beans, drained (retain half the liquid)
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (14.5 ounce) can stewed tomatoes
½ cup mango salsa
2 tablespoons rice vinegar
1 bay leaf
1 teaspoon smoked paprika, or to taste
½ teaspoon salt
1 tablespoon chili powder
ground black pepper to taste

Steps:

  • Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 26 g, Cholesterol 35.9 mg, Fat 5.4 g, Fiber 5.9 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 747.1 mg, Sugar 5.6 g

IMPOSSIBLY EASY CHILI PIE



Impossibly Easy Chili Pie image

Need a new family meal with ground beef? Try a chili and cheese combo you can have in the oven in a snap.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 can (14.5 oz) whole tomatoes, drained, cut up
1 medium onion, chopped (1/2 cup)
1 package (1 oz) chili seasoning mix
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomatoes, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
  • In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 4 g, TransFat 1 g

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