Spicy Chicken Chili Recipes

Steps:

• Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
• Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
• Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
• Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Steps:

• Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
• Cover; cook on Low heat setting 4 to 5 hours.
• Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Steps:

• Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Prepare a large pot with nonstick cooking spray.
• Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
• Once chicken is cooked through, pull it out and shred it before returning it to the pot.
• Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
• Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
• Mix well and bring to a boil.
• Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
• When ready, reheat on stovetop over medium low.
• Stir in cinnamon.
• Serve with pineapple tidbits on the side.