Hey Smoking and Grillin wit AB ! Today, we’re diving into the heart of comfort food, and I’ve got something truly extraordinary for you. Brace yourselves for the Ultimate Chicken Chili experience that will set your taste buds dancing.
Ingredients
- 3 Chicken Breasts
- 1 small Onion, chopped
- 1 Jalapeno, chopped
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 Garlic Cloves, minced
- 1 lbs. White Beans (canned for a quicker cook)
- 1 15 oz. can Black Beans, drained (optional)
- 1 15 oz. can Kidney Beans, drained (optional)
- 1 15 oz. can diced Tomatoes
- 1 8 oz. can Tomato Sauce
- 1 cup Beer
- 1/4 tsp. Salt
- 1/4 tsp. Black Pepper
- 1/2 tsp. Cumin
- 1 – 2 tbsp. Cinnamon
- 1/4 cup unsweetened Chocolate, grated finely
- 1 – 2 tbsp. Chili Powder, to taste
- 1/4 tsp. Cayenne Pepper, or to taste
- Sour Cream (optional, for topping)
- Shredded Cheese (optional)
Instructions
The Play-by-Play:
Our journey begins with those beautifully seasoned chicken breasts taking a leisurely bake in the oven. While that’s happening, we’re diving into a symphony of flavors in our pot.
Onions, garlic (Check out my Garlic Minced Press), and a vibrant mix of bell peppers hit the heat, creating a colorful canvas of deliciousness.
The chicken, now perfectly baked, gets shredded and joins the chili fiesta. Let it all simmer for an hour, letting those flavors meld into a tantalizing symphony.
Tomatoes, tomato sauce, and a trio of beans take center stage. Now, it’s time to play with the spices. Salt, pepper, cumin, chili powder, and a pinch of cayenne.
Enter the Beer to work its magic. Jalapenos join the party, giving a spicy kick that’ll make your taste buds applaud.
Here’s where the magic unfolds—sprinkle in that mysterious duo, cinnamon, and grated unsweetened chocolate. Trust me, it’s the secret to chili greatness.
The Grand Finale:
And there you have it, folks! A Chili Chicken masterpiece that’s not just a meal but an experience. Perfect for impressing guests, treating your family, or simply indulging in some culinary self-love.
Chicken Chili Recipe
Ingredients
- 3 Chicken Breasts
- 1 Small Onion
- 1 Jalapeno
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 Garlic Cloves minced
- 1 lb White Beans canned for a quicker cook
- 1 15 oz can Black Beans optional
- 1 15 oz can Kidney Beans optional
- 1 15 oz can diced Tomatoes
- 1 18 oz can Tomato Sauce
- 1 cup cooking Wine
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Cumin
- 1-2 tsp Cinnamon
- 1/4 cup unsweetened Chocolate grated finely
- 1-2 tbsp Chili Powder to taste
- 1/4 tsp Cayenne Pepper to taste
- Sour Cream optional, for topping
- Shredded Cheese optional
Instructions
- Preheat your oven to 350 degrees. Brush the chicken breasts with garlic-infused olive oil, season with salt, pepper, and a sprinkle of cumin. Bake for 30-40 minutes until cooked through.
- While the chicken is baking, heat a Dutch oven or large pot. Add a splash of olive oil and sauté onions, garlic, and a mix of red and green bell peppers until softened.
- Pour in cooking wine to deglaze the pot, scraping up any flavorful bits. Add jalapenos and stir for about a minute.
- Mix in diced tomatoes, tomato sauce, and all your beans (white, black, kidney). Adjust the heat to a simmer.
- Season with salt, pepper, cumin, chili powder, and cayenne pepper. Now, here comes the game-changer—sprinkle in that cinnamon and grated unsweetened chocolate. Trust the process, it’s worth it!
- Once the chicken is done, shred it and add it to the pot. Let everything simmer for another hour, stirring occasionally.
- Taste and adjust the seasoning as needed. Serve hot, optionally topped with sour cream and shredded cheese.
