Best Chicken Chili Corn Chip Pie Recipes

Corn Chip Pie image

Provided by Food Network

Time 15h40m

Yield 1 serving

Number Of Ingredients 32

One 1-ounce bag corn chips, such as Fritos
1 ounce shredded Cheddar
3 ounces Pinto Beans, recipe follows
3 ounces chopped Brisket, recipe follows
1 tablespoon BBQ Sauce, recipe follows
One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )
4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika
2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
8 pounds fresh pinto beans
2 yellow onions, diced large
3 jalapenos, diced large
1 tablespoon chopped garlic
Oil, for cooking
One 14.5-ounce can crushed tomatoes
1 cup garlic pepper
1/4 cup chili powder
1/4 cup salt
2.5 gallons ketchup
6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1
2 cups mustard
1 cup Worcestershire sauce
1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon

Steps:

Take corn chips out of bag (or and open bag and leave chips in).
Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
Preheat a smoker or oven for cooking at about 225 degrees F.
Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
Let sit 30 minutes, then chop meat.
Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

Chicken-Corn Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.