Best Smoky Chicken Chili Recipes

SMOKY SHREDDED CHICKEN CHILI

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.

CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE

Steps:

• Cook penne following package directions; drain.
• While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
• Remove to a plate and reserve.
• Reduce heat to medium.
• Add onion to the skillet and cook for 3 minutes, stirring occasionally.
• Add garlic and cook 30 seconds.
• Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
• Cook over medium-high heat until bubbly.
• Stir in the chicken.
• Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
• Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE

Steps:

• Cook penne following package directions, drain.
• While penne is cooking, heat oil in large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through. Remove to a plate and reserve.
• Reduce heat to medium. Add onion to the skillet and cook for 3 minutes. Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook over medium-high heat until bubbly. Stir in the chicken.
• Spoon pasta onto serving platter and top with chicken mixture. Garnish with chopped bacon and cilantro.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC

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.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; 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 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS

Steps:

• Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
• Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze - the next time you need chipotle, just cut off the piece.).
• When the vegetables are tender, stir in the chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
• Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.

SMOKY CHICKEN CHILI

Steps:

• 1. For the smoked chicken: 1. Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan. 2. Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours. 3. Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
• 2. For the chili: 1. Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute. 2. Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil. 3. Turn down to a simmer and cook for 15 minutes. 4. Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.