Make Ahead Smoky Chipotle Chicken Chili Recipes

Steps:

• In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
• Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
• Preheat half of a grill to medium-high heat.
• Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
• Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.

Steps:

• In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so.
• Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
• If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire.
• If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.).
• If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
• Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.