CHIPOTLE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
- Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
- Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.
SMOKEY CHIPOTLE CHICKEN
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.
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 CHIPOTLE CHILI
I found this on www.health.com in a feature on crockpot recipes. Haven't made it yet, will edit this description as soon as I do.
Provided by Barb Witherspoon
Time 6h15m
Yield 7 serving(s)
Number Of Ingredients 18
Steps:
- Wash beans thoroughly, soak overnight, and drain.
- Place beans in slow cooker. Add water and next 7 ingredients.
- Cook on LOW for 6 hours, till beans are tender.
- Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat.
- Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro.
Nutrition Facts : Calories 266.1, Fat 1.8, SaturatedFat 0.4, Sodium 156, Carbohydrate 51.3, Fiber 12.5, Sugar 5.2, Protein 14.8
SMOKY CHIPOTLE CHILI
Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine.
Provided by CarolAT
Categories Black Beans
Time 2h15m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
- Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
- Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
- Serve chili with a dab of sour cream on top of each serving.
- Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.
MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC
Make and share this Make-Ahead Smoky Chipotle Chicken Chili - OAMC recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.9, Fat 5.6, SaturatedFat 2.7, Cholesterol 52.9, Sodium 219.6, Carbohydrate 23.1, Fiber 7.5, Sugar 5, Protein 26.9
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- Heat oil in a large stockpot over medium-high heat. Add onion, poblano and bell pepper, and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add in the garlic and chipotles in adobo, and sauté for 1 more minute, stirring occasionally, until fragrant.
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- In a large heavy bottom pot, add the olive oil or spray bottom with a generous amount of cooking spray and set stovetop to medium-high heat.
- Add the red and green bell pepper and yellow onion. Sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
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