Killer Chicken Chili Crock Pot Variation
"This is the Crock pot variation on a low and slow chili recipe I came up with by accident because I had some lightly freezer burned Chicken breasts. It's fork thick and med hot. Do add more heat to the chicken marinade and cut back a bit on the heat in the chili proper. If you don't like garbanzos leave them out, OK??"
- Ready In:
- 6hrs 20mins
- Ingredients:
- 20
- Yields:
-
2 1/2 Quarts
ingredients
- 1 1⁄4 lbs chicken thigh pieces, chunked and marinade overnight in a
- hot smokey barbecue sauce
- 2 links skinless breakfast sausage, in 1 inch pieces (optional)
- 1 (32 ounce) can pinto beans
- 1 (15 ounce) can garbanzo beans (optional)
- 1 (15 ounce) can black beans
- 1 (15 ounce) can great northern beans
- 2 medium yellow onions
-
spices
- 1⁄2 teaspoon mild chili powder
- 3⁄4 teaspoon cumin
- 1 chipotle pepper (mashed or chopped up fine (from the can)
- 1⁄2 teaspoon celery seed
- 1 teaspoon liquid smoke or 1 teaspoon mesquite powder
- 1⁄2 teaspoon crushed black peppercorns
- 1⁄2 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 tablespoon brown sugar (heaping)
- 1⁄4 cup cider vinegar
- 1⁄4 cup water
- 1 1 teaspoon cornmeal (optional) or 1 teaspoon masa harina flour, if you've got it (optional)
directions
- Cut up the thigh meat into fork sized chunks and marinade over night in the BBQ sauce, I used the Seminole Gold#32345.
- Put the chicken chunks and the optional sausage on a tray in a 350 oven till the chicken is cooked through, 20 min or so, and set aside.
- Put all the beans{drained} in the Crock pot.
- I like to mix my beans both for the color and the tastes, but it's not necessary.
- I like the garbanzos some don't.
- Rough chop 1 onion add now.
- Bash the spices down to the Tomato Paste add now.
- Mix water vinegar and Tomato paste add now.
- Put the crock pot on high for a couple hours.
- Add the chicken and optional sausage.
- Put the crock pot on Med.
- If it's sloppy in the pot add the grits or Masa and mix in, this is intended as a thick almost FORK EATIN chili.
- If it gets too thick add a wee bit of water or chicken stock.
- After 2 to 3 hours or so on medium add the second Onion chopped fine.
- Give it another hour or so on Med and Dish up.
- This freezes well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
*****************************************************
Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
