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Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!

Texas Chicken Chili


Texas Chicken Chili is a mouth-watering blend of chicken, beans, chili peppers and loads of other zesty flavors. Bring a little of the Lone Star state to your kitchen!

 

Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!

 

There is nothing else like a hot bowl of good chili! And don’t let it’s good looks fool ya, this really is chicken chili. It is chock full of ingredients that give this chili depth of flavor that you won’t believe. There are the usual ingredients, like meat, tomato paste and chili powder, But there are also some unexpected things like corn flour for thickening that it amazing corn flavor, brown sugar for maple sweetness and apple cider vinegar for tartness that is there, but you just can’t place what it is.

Back in the day when I lived in Texas, we had a monthly pot-luck at work. A co-worker brought in a giant (20 quart) pot of Texas Chicken Chili. When she set it down, people in the know nearly knocked me over to fill up their bowls. They were literally inhaling it!! I mean, what was the fuss?  When I finally shouldered my way in and scraped my own bowl from the bottom of the pot, I understood why it was the most popular dish at the pot luck.

Anyway, even though there a few extra steps to the recipe, it is definitely worth the effort! I feed it to the football watching crowd, and  though this recipe makes a lot of chili, there never seem to be any leftovers:) Yee Haw!

 

Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!

These are the ingredients needed to make this amazing Texas Chicken Chili

2 dried Anaheim chile peppers, stems removed
1 jalapeno pepper, seeds removed and chopped
4 TBSP  extra virgin olive oil
1 TBSP Chili Powder
1 red onion, chopped
6 cloves garlic, crushed
2 tsp ground cumin
1 tsp dried oregano
kosher salt and fresh ground pepper
2 TBSP tomato paste
1 28 ounce can whole peeled tomatoes, do not drain
1 15 ounce can low-sodium chicken broth
5 cups water
2 TBSP corn flour (masa)
1 TBSP brown sugar
1 TBSP apple cider vinegar
2 pounds ground chicken
2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 15 ounce cans pinto beans, drained and rinsed
sour cream, diced red onion and shredded cheddar cheese for topping
tortilla chips for serving

Begin by toasting the dried Anaheim chiles in a large pot or dutch oven over medium-high heat, until slightly darkened and fragrant. Turn the chilies often so they do not burn. This will take about 4 minutes. Remove to a plate and set aside.

Heat 2 TBSP of oil in the pot. Add the Jalapeno, red onion, garlic, cumin, oregano, 1/2 tsp salt and 1/2 tsp pepper. Cook while stirring the mixture around until the onions soften, about 5 minutes. Add the tomato paste and cook while stirring, until the vegetables are coated, about a minute.

Texas Chicken Chili is a mouth-watering blend of chicken, beans, chili peppers and loads of other zesty flavors. Bring a little of the Lone Star state to your kitchen!

 

Add the canned tomatoes, chicken broth, 2 cups of water, corn flour, brown sugar, vinegar and toasted chiles to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer until the dried chiles soften, about 20 minutes. Remove pot from the heat.

 

Texas Chicken Chili is a mouth-watering blend of chicken, beans, chili peppers and loads of other zesty flavors. Bring a little of the Lone Star state to your kitchen!

 

Use an immersion blender to puree the mixture, or work in batches using a blender or food processor to puree. Transfer the puree to a large bowl and wipe the pot clean.

Season the chicken liberally with salt and pepper. Heat remaining 2 TBSP of olive oil in the pot. Over medium-high heat, working in batches, add the chicken in a single layer and cook until browned on all sides, about 8 minutes. Remove each batch to a bowl with a slotted spoon as you go.

Return the meat to the pot along with the pureed mixture. Add remaining 3 cups of water. Bring the pot to a boil, then reduce the heat to low, partially cover and cook, stirring occasionally for about 3 hours.

Add the beans and cook an additional 15 minutes, until the beans are tender.

Serve with assorted toppings and chips.

 

Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!

 

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Texas Chicken Chili

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Description

Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!


Scale

Ingredients

  • 2 dried Anaheim chile peppers, stems removed
  • 1 jalapeno pepper, seeds removed and chopped
  • 1/4 cup ( 4 TBSP) extra virgin olive oil
  • 1 TBSP Chili Powder
  • 1 red onion, chopped
  • 6 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • kosher salt and fresh ground pepper
  • 2 TBSP tomato paste
  • 1 28 ounce can whole peeled tomatoes, do not drain
  • 1 15 ounce can low-sodium chicken broth
  • 5 cups water
  • 2 TBSP corn flour (masa)
  • 1 TBSP brown sugar
  • 1 TBSP apple cider vinegar
  • 2 pounds ground chicken
  • 2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • 1 15 ounce cans pinto beans, drained and rinsed
  • sour cream, diced red onion and shredded cheddar cheese for topping
  • tortilla chips for serving

Instructions

  1. Begin by toasting the dried Anaheim chiles in a large pot or dutch oven over medium-high heat, until slightly darkened and fragrant. Turn the chilies often so they do not burn. This will take about 4 minutes. Remove to a plate and set aside.
  2. Heat 2 TBSP of oil in the pot. Add the Jalapeno, red onion, garlic, cumin, oregano, 1/2 tsp salt and 1/2 tsp pepper. Cook while stirring the mixture around until the onions soften, about 5 minutes. Add the tomato paste and cook while stirring, until the vegetables are coated, about a minute.
  3. Add the canned tomatoes, chicken broth, 2 cups of water, corn flour, brown sugar, vinegar and toasted chiles to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer until the dried chiles soften, about 20 minutes. Remove pot from the heat.
  4. Use an immersion blender to puree the mixture, or work in batches using a blender or food processor to puree. Transfer the puree to a large bowl and wipe the pot clean.
  5. Season the chicken liberally with salt and pepper. Heat remaining 2 TBSP of olive oil in the pot. Over medium-high heat, working in batches, add the chicken in a single layer and cook until browned on all sides, about 8 minutes. Remove each batch to a bowl with a slotted spoon as you go.
  6. Return the meat to the pot along with the pureed mixture. Add remaining 3 cups of water. Bring the pot to a boil, then reduce the heat to low, partially cover and cook, stirring occasionally for about 3 hours.
  7. Add the beans and cook an additional 15 minutes, until the beans are tender.
  8. Serve with assorted toppings and chips.


Notes

Jalapeno pepper can be omitted for a milder flavor. You may substitute 1-1/2 tsp regular vinegar and 1-1/2 tsp water for the 1 TBSP apple cider vinegar. You may omit adding salt during cooking and season with salt to taste before serving.

Thanks for visiting the blog today…have a great one!
Musty Love Home

 

 

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