Best Killer Chicken Chili Recipes

INSTANT POT KILLER WHITE CHILI

Steps:

• Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.
• Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.
• Add in the navy beans, chicken and salt.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.
• Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.
• Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you'd like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.
• Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
• Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker
• Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)
• Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.
• Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you'd like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.
• Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

KILLER CHILI

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
• Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.