Yes, Spicy Chicken Chili!!!! I know the usual chili is with ground beef or chuck roast. By using Chicken (or Turkey) the only thing that is lost is the amount of calories. We've been making turkey chili for several years but, the other day, I decided I couldn't go another second without a nice piping hot bowl of spicy chili!! Since all we had was chicken breast in the house it was time to make a chili with chicken. It turned out great!!! The flavor was amazing and, honestly, you would never know it was made with chicken!
Serving Spicy Chicken Chili
This spicy chicken chili is great in a bowl with some saltine crackers. Yes, I love Saltine Crackers with chili. It's really the only way I want Chili since this is how we always had it when I was a kid. I know a lot of people like cornbread with their chili, which I think is a really nice addition, I just have that strange need for saltine crackers!!!
Air Fryer Potato Skins with Chili
Sometimes with chili, you end up with loads of leftovers. This time, we decided to make air fryer potato skins. We added the spicy chili and topped them with some cheddar cheese. This made a perfect game-day snack. So simple to make.
- Wash Potatoes
- Rub the potatoes with Olive oil and sprinkle on some coarse sea salt.
- Bake in the Air Fryer at 400 degrees for 20 to 30 minutes. Depends on the size of the potato. They're done when a fork can be easily poked into the potato.
- Let the potatoes cool for a few minutes. Cut Potatoes in half. Scoop out the inside pulp of the potato.
- Place potato skins back in the air fryer for 4 minutes to crisp the skin.
- Remove from the air fryer. Place about ¼ cup of chili in each potato skin. Depends on the size of the potatoes
- Top with cheddar cheese. Place in the microwave for 30 seconds to melt the cheese
- Enjoy
Another fun way to enjoy the Chicken Chili is to place it on a bun with a hot dog. Oh, and if you really want to zip it up, add some cheddar cheese to the top. Yum!!!
Spicy Chicken Chili
Ingredients
- 1 pound 99% ground Chicken We use chicken breast and grind the meat.
- 1 Tablespoon Olive Oil
- 1 Large Onion
- 4 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 2 teaspoons Chicken Bouillon
- 2 teaspoons Cayenne Pepper Optional
- 1 teaspoon Garlic Powder
- 2 teaspoons Paprika
- 32 Ounces Fat-Free Chicken Broth
- 32 Ounces Spicy Chili Beans
- 30 Ounces Diced Tomatoes 2 - 14 ½ ounce cans
- 16 Ounces Kidney Beans Drain the Kidney Beans
- 12 Ounces Dark Beer
- 1 Habanero Optional
Instructions
- Chop Onion. Chop Habanero (if using)
- In a large pot, add olive oil and onion. Sauté Onion, when soft add the spices (Chili powder, cayenne pepper, Cumin, Salt, Black Pepper, Onion Powder, Garlic Powder Chicken bouillon, Paprika, and Oregano). Sauté for 2 minutes. This really enhances the spices.
- Add the ground chicken (or turkey) and 1 cup of water to the onions and spices. The water will deglaze the pan. Add the Habanero. Cook over medium heat until the Turkey/Chicken is done. About 5 minutes.
- Add Kidney Beans, Spicy Chili beans, Diced Tomatoes, Chicken Broth, and Beer. Stir and bring to a boil. It will seem like a lot of liquid, but the liquid will cook down and make a thick flavorful sauce.
- Simmer for one to two hours. Taste the chili, if it's not spicy enough add additional Cayenne Pepper. We did!!!!
- Enjoy. We like to serve it with sour cream, shredded cheese, a little fresh Jalapeño, and/or green onions.
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