SMOKY SHREDDED CHICKEN CHILI
The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.
Provided by Angela Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 18.3 g, Cholesterol 65.4 mg, Fat 9.3 g, Fiber 5.1 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1414 mg, Sugar 4.8 g
SMOKY MEATY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
- When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
- Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.
SMOKY CHICKEN CHILI
Smoky Chicken Chili. No smoker required!! Brilliant oven-smoked chicken method is unbelievable! Pulled chicken chili with beans, tomatoes, peppers, garlic, onions and stock. Perfect winter soup.
Provided by Holly
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- For the smoked chicken:.
- Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan.
- Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours.
- Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
- For the chili:.
- Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute.
- Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil.
- Turn down to a simmer and cook for 15 minutes.
- Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.
Nutrition Facts : Calories 225.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 4.7, Sodium 1167.7, Carbohydrate 37.1, Fiber 8.8, Sugar 5.2, Protein 14
SMOKY CHICKEN CHILI
Make and share this Smoky Chicken Chili recipe from Food.com.
Provided by KathyP53
Categories Chicken
Time 1h15m
Yield 9 cups
Number Of Ingredients 11
Steps:
- Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
- Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
- Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.
Nutrition Facts : Calories 317.1, Fat 10.1, SaturatedFat 2.3, Cholesterol 41.1, Sodium 527.8, Carbohydrate 32.7, Fiber 10.1, Sugar 2, Protein 22.4
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