Kickin Chicken Chili Recipes

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.

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.

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.

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!

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

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.

Steps:

• In a large, heavy pan brown meat well.
• Add garlic, celery, and onions and sauté for 10 minutes.
• Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
• Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
• Stir often to prevent sticking.