GRILLED CHICKEN CHILI RECIPE

 

This recipe came out of necessity originally, which means I was too lazy to go to the store. I was hungry for chili to go with my football game and had all of the ingredients on hand… Except for beef.

Low and behold, why have the chili gods forsaken me WHY?!?

So I took a closer look and well, well, well, what do we have here? Some lovely chicken breasts. Hmm… Will this work? The only way to find out is to try (Plus I just like making sh*t up as I go)! Well I tried it and it worked well. Really well in fact. I took some in to work for a friend who refuses to eat pork or chicken and she LOVED it! Pretty soon she was paying me to make it for her when I would have to work weekends.

Now, before I get down to the recipe, I have to throw out my warning to everyone. If you are a “by the book” chef or cook who shudders at the thought of deviating (And I LOVE deviating), then I’m not the guy for you. I look at recipes as “suggestions” on what or how to cook things. When I read a recipe I’m usually thinking “That sounds good, but what if I use this instead?” I’m usually right about my deviant instincts 😉

Now with that said, my ingredient list will never be precise. If any of what I have just said makes you uneasy, frustrated, or nauseous, feel free to click the back button and immerse yourself in a recipe that is safe and structured…

Now LET THE GAMES BEGIN!!!

 

Grilled Chicken Chili

  • 2-3 pounds boneless, skinless chicken breasts. If you prefer dark meat I would suggest boneless skinless chicken thighs. This will increase the fat content though.
  • Cholula season (or any Cajun seasoning). I prefer Mexican spices because I feel it works well with the spices I add to the chili. Cajun seasonings such as Essence and Poultry Magic do work well too.
    2 cans original Rotel diced tomatoes with chili peppers. A friend made this recipe using the Rotel Hot tomatoes and advised they were too hot. If you like really spicy food give them a try, but I’ll stick to original.
  • 2 15 ounce cans tomato sauce
  • I 15 ounce can each of Kidney beans, Northern bean, and Black beans rinsed. I use three different kinds of beans because I think it looks PURDY!
  • 1 15 bag of frozen corn. Corn in chili, Who Knew?!? It adds flavor and texture to the chili.
  • 1 medium to large onion, diced
  • 1-2 green peppers diced depending on the size. You can use other colored bell peppers if you like. I find the green ones add the right color to the chili, and are less expensive.
  • 2 to 6 cloves of garlic chopped. Personally I like to ward off vampires when I cook so when it comes to garlic I say the more the better!
  • 12 ounces of your favorite beer. I like using darker beer like Amber Bock or Yeungling for chili, but hey, it’s YOUR chili so use what you like!
  • 3 to 5 Table spoons of chili powder. I usually keep it at around 4 able spoons but every once in a while I like to sweat when I’m eating and may add some more.
  • 2 teaspoons ground cumin. I LOVE the Earthy flavor of cumin.
  • 1/8 teaspoon cayenne pepper or more if you like it hotter. Fair warning… If it burns going down, odds are that fire will be rekindled in about 24 hour if you know what I mean. Personally I think hot just for the sake of being hot is a waste of good food. I prefer to be able to ENJOY the flavor of my food, not hide it behind tongue numbing heat.
  • 2 to 4 teaspoons of Italian seasoning. Why do I add Italian seasoning? I have no idea, but I do and it tastes good.
  • *Optional* Dice up on canned chipotle pepper in adobo for added heat and smoky flavor to the dish. Be warned that it will kick up the heat factor considerably. Please refer to previous note for a reminder on spicy 😉
  • I Bay leaf… EVERYTHING has a Bay Leaf in it right?!?

INSTRUCTIONS

  • Season the chicken and cook (grill or bake). I prefer using a grill for the chicken as I grill in my smoker and that usually adds some smoky flavor to the meat.
  • While chicken is cooking cook the onion, green pepper, and garlic in a little bit of oil and add to a 6 quart crock pot. For those of you who aren’t aware of crock pot liners, get to know them! They make a 3 hour soak and scrub turn into a 3 minute wipe out with soapy water.
  • Combine the remaining ingredients in a crock pot.
  • Cut up cooked chicken and add to the chili. Cook on low 8-10 hours or on high 4-6 hours. Please resist the urge to lift the lid and stir, smell, taste… All you’re doing is increasing the cooking time. The ingredients want to make friends, let them get happy together.

 

As with all recipes I hope you make it, then make it your own! Let me know what you think, feedback is a great way to learn. Oh crap!!! I’m missing kick off…

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Grilled Chicken Chili
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Ingredients
Instructions
  1. Season the chicken and cook (grill or bake). I prefer using a grill for the chicken as I grill in my smoker and that usually adds some smoky flavor to the meat.
  2. While chicken is cooking cook the onion, green pepper, and garlic in a little bit of oil and add to a 6 quart crock pot. For those of you who aren’t aware of crock pot liners, get to know them! They make a 3 hour soak and scrub turn into a 3 minute wipe out with soapy water.
  3. Combine the remaining ingredients in a crock pot. Cut up cooked chicken and add to the chili. Cook on low 8-10 hours or on high 4-6 hours.
  4. Please resist the urge to lift the lid and stir, smell, taste… All you’re doing is increasing the cooking time. The ingredients want to make friends, let them get happy together.
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