Best Chili Chicken Ii Recipes

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CHILI II



Chili II image

This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.

Provided by CDARLENE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 55m

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
2 pounds ground beef
1 small onion, minced
6 cloves garlic, minced
1 ½ cups beef stock
½ cup red wine
2 tablespoons balsamic vinegar
1 (28 ounce) can stewed tomatoes, lightly drained
7 sun-dried tomatoes, softened and chopped
2 tablespoons tomato paste
1 (15 ounce) can black beans, drained
¼ teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried sage
1 pinch white sugar
1 bay leaf

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
  • Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
  • Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
  • Cover and simmer on lowest heat for 45 to 90 minutes.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g

CHICKEN CHILI



Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  • Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  • Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

EASY WHITE CHILI II



Easy White Chili II image

A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.

Provided by Bill

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 (4 ounce) can chopped green chilies, undrained
½ (8 ounce) jar salsa
2 cubes chicken bouillon
1 (48 ounce) jar navy beans, rinsed and drained
2 cups water

Steps:

  • Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
  • Cook on High until the chicken falls apart, about 4 hours.
  • Mash the chili with a potato masher to give a thicker texture, if desired.

Nutrition Facts : Calories 352 calories, Carbohydrate 48.9 g, Cholesterol 43.3 mg, Fat 2.9 g, Fiber 12.1 g, Protein 33.5 g, SaturatedFat 0.8 g, Sodium 1770.9 mg, Sugar 1.8 g

WHITE CHICKEN CHILI FOR TWO



White Chicken Chili for Two image

This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 pound chicken breasts, sliced into 1/2-inch-by-2-inch strips
1 slice bacon, finely diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
One 15.5-ounce can white beans, drained
1/4 cup canned green New Mexico chiles or roasted, peeled, seeded and chopped fresh chiles
1/4 to 1/2 teaspoon sugar
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Sourdough bowls, warmed, for serving (see Cook's Note), optional
Sliced scallions, for garnish

Steps:

  • For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
  • For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
  • Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
  • Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
  • Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.

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