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Quick Red Chicken Chili (With Chocolate!)

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“I couldn't wait to get my hands on this recipe! Having eaten this chili twice before I am now a very happy bunny that I've finally managed to get hold of the recipe. To be honest, I actually had no idea that this chili has chocolate in, please don't leave it out - it really brings out all the flavours! Edited 10/06/09 to add: I made this chili this week & it turned out perfectly. As I was feeding 2 small children I reduced the chili powder to about 2 tbsp which was fine for them. Only other change was that I used red kidney beans in place of the pinto beans......The leftovers were great the next day.”
1hr 40mins

Ingredients Nutrition


  1. Prepare the chickens by pulling all the meat from the bones and tearing into bite sized pieces. Reserve the bones and skin.
  2. Combine the chicken bones and skin, chicken broth and 4 cups of water in a large pot and bring to a boil over a medium-high heat. Reduce heat to low, partially cover and simmer until the bones release their flavour - about 30 minutes. Strain the broth into a large bowl, now discard the bones and skin.
  3. Heat oil in a large roasting pan set over 2 burners on medium-high heat. Add onions and saute until soft - about 5 minutes. Add chili powder, cumin and oregano, reduce heat to a medium-low & cook, stirring until spices are fragrant; 1-2 minutes.
  4. Stir in chicken, tomatoes and broth; bring to a simmer. Reduce the heat to low and simmer uncovered, stirring occasionally to blend the flavours, for about 30-40 minutes.
  5. Stir in the beans, garlic and chocolate, simmer to blend flavours for about 5 minutes. Sprinkle the cornmeal over the chili, stir in and simmer for a further 2-3 minutes or until it has thickened up.
  6. Turn off the heat, cover and let stand for about 5 minutes.
  7. Ladle into bowls and serve immediately with your choice of accompaniments.

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