Spicy Pulled Chicken Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a mouthwatering recipe for Spicy Pulled Chicken Chili! This delectable dish combines tender pulled chicken with a spicy and flavorful chili base, creating a perfect balance of heat and comfort. The recipe is easy to follow and yields a satisfying meal that will warm you up from the inside out. Whether you're hosting a game night or simply craving a hearty dinner, this Spicy Pulled Chicken Chili is sure to impress.

Keywords: spicy, pulled chicken, chili recipe, comfort food, easy to make.

spicy pulled chicken chili recipe details

Spicy pulled chicken chili recipe, recipe Rating: 4.6
Number of votes:112

I make this every year at tax time to overcome the taxpayer blues. This spicy chicken chili is a welcome change to the dreary April weather and will cheer even the most depressed economy… The ingredients are simple and cheap! Serve with salsa, chips, green onions, sour cream, and shredded cheese.

Ready in: 2 hours 20 mins

Ingredients

Serves: 12

• 6 large chicken breasts with skin and bones
• 3 tablespoons olive oil
• 1 large onion, coarsely chopped
• 6 fresh garlic cloves, minced
• 1/2 fresh jalapeno, minced
• 1 (4 ounce) can diced green chilies
• 1/4 cup chili powder
• 3 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoon ground coriander
• Dash cinnamon
• 1 (28 ounce) can crushed tomatoes in puree
• 2 (12 ounce) bottles dark beer
• 2 (14.5 ounce) cans low-sodium chicken broth
• 2 (15.25 ounce) cans kidney beans, drained and rinsed

Preparation method

Prep: 20 mins | Cook: 2 hours

1. Arrange the chicken breasts in a single layer in a large skillet. Add enough water to cover the chicken. Bring to a boil, reduce heat, and cover and simmer until chicken is cooked through, about 15 minutes. Drain chicken and cool. Remove skin and bones. Coarsely shred meat. The chicken can be made ahead of time and stored in the fridge.
2. Heat oil in a heavy pot over medium-high heat. Saute onions until translucent and tender, about 10 minutes. Add garlic, jalapeno, and green chiles. Saute one minute. Mix in chili powder, cumin, oregano, coriander, and cinnamon. Add tomatoes. Bring to a simmer and add beer. Pour in the chicken broth. Bring to a boil then reduce heat to medium-low and simmer one hour, stirring occasionally.
3. Add beans to chili and simmer uncovered until chili thickens to desired consistency, usually about 30 minutes.
4. Add chicken and simmer until the chicken is heated. Cook’s Note

For a variation substitute beef, pork, elk, deer, sausage or seafood for chicken. Adding a can of drained and rinsed corn ads an interesting texture and flavor.