The Perfect Chicken Chili

Name: The Perfect Chicken Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces; 3 yellow onions, Large Dice; 2 red bell peppers, Large Dice; 2 yellow bell peppers, Large Dice; 1 cup frozen corn kernels, Thawed in Microwave; 1 (28 ounce) can diced fire-roasted tomatoes; 1 (28 ounce) can whole peeled plum tomatoes in puree (Undrained); 1 1/2 cups low-sodium chicken stock; 1/2 cup heavy cream; 1/4 cup beer; 2 garlic cloves, Minced (1 Tablespoon); 1/2 cup butter, Divided; 1/4 cup all-purpose flour; 1/4 cup canned diced green chiles; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; 1 -2 tablespoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground cinnamon; 1 tablespoon soy sauce; kosher salt & freshly ground black pepper, To Taste; chopped scallion, Pickled Jalapenos, Shredded Cheddar-Jack Cheese, and Corn Chips

Submitted by tiffanyyyxo

"Since I don't eat red meat, I went on the quest to find an awesome chili recipe that uses chicken instead of ground beef. When I didn't really find anything that made my mouth water, I decided to make my own. Try it out for yourselves, hope you'll like it!"

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Ready In:: 2hrs 15mins
Ingredients:: 24
Serves:: 6-8

ingredients

2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces
3 yellow onions, Large Dice
2 red bell peppers, Large Dice
2 yellow bell peppers, Large Dice
1 cup frozen corn kernels, Thawed in Microwave
1 (28 ounce) can diced fire-roasted tomatoes
1 (28 ounce) can whole peeled plum tomatoes in puree (Undrained)
1 ¹⁄₂ cups low-sodium chicken stock
¹⁄₂ cup heavy cream
¹⁄₄ cup beer
2 garlic cloves, Minced (1 Tablespoon)
¹⁄₂ cup butter, Divided
¹⁄₄ cup all-purpose flour
¹⁄₄ cup canned diced green chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 -2 tablespoon chili powder
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₄ teaspoon ground cinnamon
1 tablespoon soy sauce
kosher salt & freshly ground black pepper, To Taste
Garnish with
chopped scallion, Pickled Jalapenos, Shredded Cheddar-Jack Cheese, and Corn Chips

directions

In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat. Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes). Remove chicken to a large bowl and set aside.
In the same pot, add the rest of the butter and melt. Sauté the peppers and onions until the onions become translucent. Add in the garlic and sauté for 1 minute longer. Add the flour to create a roux.
Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower the heat and simmer until the mixture thickens, about 5 minutes.
Crush the canned tomatoes by hand and add to the pot, using all of the liquid. Turn the heat back up to medium-high. Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, and soy sauce. Bring to a boil.
Once chili has come to a boil, reduce the heat to low. Add the chicken back in and cover. Simmer for one hour.
After one hour, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper.
Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips.