Kickin Chicken Chili Recipes

KICKIN' CHICKEN CHILI

Steps:

• In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
• Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

KICKIN' CHICKEN CHILI

Steps:

• In a large pot, heat the oil over medium-high heat. When the oil is hot, add the ground chicken. Cook and stir occasionally until well browned all over, about 15 minutes. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic, onion, and jalapeno pepper. Cook 5 minutes. Add the chipotle pepper and sauce, hot sauce, chili powder, cumin, coriander, and cayenne pepper. Cook 2 minutes.
• Add the tomatoes and beans, and season with salt and pepper. Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
• Adjust seasonings if necessary and ladle into bowls and top with the remaining scallions and suggested toppings if desired.

SAM'S NO.3 KICKIN' GREEN CHILI

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

KICKIN' CHICKEN CHILI

Steps:

• Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
• Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
• While chicken boils, chop onion and garlic.
• Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
• Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
• When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
• Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
• When chicken is cool enough to handle, shred and return to soup pot.
• Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
• Serve with sour cream and shredded cheese.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

KICKIN CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
• Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
• Serve with the cheese, green onions, and cilantro alongside as garnish.

KICKIN' CHICKEN STIR FRY

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

KICKIN' COYOTE CHILI

Steps:

• Heat the oil in a 4 quart saucepot over medium heat. Add the onion, celery and pepper and cook until tender. Stir in the flour and cumin and cook for 2 minutes. Add the broth. Cook and stir until the mixture boils.
• Add the beans, salsa and chicken. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
• Garnish with the cheese and avocado.