Open Arms Church Jalapeno Popper Chili

Dana lanier


I created this dish for a Chili Cook off at my Church. I wanted the Not so Ordinary Chili but still a Good Chili with a Kick and mixture of texture and bold flavors. I promise you, you won't stop at 1 Bowl!

pinch tips: How to Mince Garlic





1 Hr


2 Hr


olive oil
1 large
diced onion
diced orange bell pepper
diced yellow bell pepper
diced jalapenos with seeds
3 clove
crushed garlic
sea salt
course ground black pepper
1 medium
smoked chicken deboned
1/4 lb
chorizo (mexican sausage, mild or medium
3 Tbsp
chipolte chili powder(must be chipolte)
1 Tbsp
ground cumin
2 tsp
crushed mexican oregano
1 can(s)
diced petite tomatoes with juice
1 can(s)
ranch style beans with juice
1 can(s)
sweet corn
2 can(s)
low sodium chicken broth
2 pkg
8 oz. cream cheese

Directions Step-By-Step

In large sauce pan, heat about 2 tablespoons olive oil to saute onions, garlic and bell peppers until tender. Let set while cooking Chorizo in skillet and crumble to a fine texture. Mix dry ingredients(spices) in bowl to add to crock pot.
In 6qt cock pot on high heat, add the cans of broth, tomatoes, corn, beans, salt and pepper to required taste,deboned smoked chicken,jalapenos, bell pepper and onion mix and Chorizo. When it begins to boil, add the spice mixture 1 1/2 cups of water, and cut blocks of cream cheese. Stir and cover to boil for 1 hour. The Cream Cheese give it a thickening Chili Con Queso texture.
Remove lid, stir and decrease crock pot heat to LOW. Let simmer overnight or for at least 4 hours to Chili-fy. Stir before serving and can garnish with Cheese, Cilantro and Green onions.

About this Recipe

Course/Dish: Chicken, Chili
Regional Style: Mexican