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Tequila Chicken Chili

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“DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.”
1hr 45mins

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
  2. Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
  3. Stir in remaining ingredients except masa, rice, and garnishes.
  4. Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
  5. Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
  6. Serve over steamed rice and garnish with cilantro sprigs and lime wedges.

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