Foot Stomping Chicken Chili Recipes

SHORTCUT CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.
• Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.

FAST WHITE CHICKEN CHILI

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

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.

SMOKY SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

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.

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.

FIFTEEN MINUTE CHICKEN CHILI

Steps:

• In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

ROTISSERIE CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
• Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
• Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

FOOT STOMPING CHICKEN CHILI

Steps:

• In a large pot, heat the oil over medium heat; add in the next 7 ingredients.
• Cook and stir constantly (make sure the spices don't burn) for 4 minutes.
• Add in the water, tomato sauce, and beer; bring to a boil.
• Lower the heat to medium-low; add in the chicken and beans.
• Cook uncovered, for 45 minutes to 1 hour, or until the chili is thick.
• To serve: place tortilla chips into individual serving bowls and ladle chili on top OR ladle chili into individual serving bowls and serve tortilla chips on the side; top with shredded cheese, sour cream, and chopped cilantro if desired.