"There's a chicken in my chili"

Joanna Gotwald


I created this recipe on the fly one day and my husband and I loved it. I was trying to stretch things a bit and found a new taste that really turns the old fashioned beef chili into a bold flavored beef and chicken chili.

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25 Min


1 Hr 30 Min


2 Tbsp
olive oil
1 lb
ground beef
2 medium
onion (chopped or diced)
1 can(s)
tomato sauce
2 can(s)
13 oz
can white meat chicken (drained)
2 can(s)
mushrooms, canned (drained)
1 can(s)
(15 oz) corn (drained)
1 can(s)
kidney beans, canned (drained)
1 1/2 tsp
cayenne pepper
2 tsp
chili powder
1 tsp
1 tsp
mustard, ground
1 Tbsp
garlic powder
1/2 Tbsp
oregano, dried
1 1/2 Tbsp
taco seasoning mix
1 dash(es)
sea salt
1 dash(es)
fresh ground pepper

Directions Step-By-Step

Heat olive oil in a stock pot. Add chopped or diced onions and cook for a couple minutes. Add ground beef and brown, breaking up the ground meat as it cooks.
Once meat is browned well add the rest of the ingredients and mix well, bring to a boil and allow to cook on boil stirring constantly for about 5 minutes. (NOTE: to avoid sticking make sure you stir constently)
Reduce heat to simmer and allow to simmer for about an hour. Stir often.
Serve with oyster crackers and shredded cheddar cheese or shredded colby jack cheese.
NOTE: For a different flavor and a creamy chili, add a healthy spoonful of ricotta cheese in place of shredded cheddar or colby jack cheese.

About this Recipe

Course/Dish: Soups, Chicken, Beef, Chili
Other Tag: Quick & Easy