lip smacking chicken chili
(1 rating)
This chili is terrific for any occasion, a zesty comfort food. It is just spicy enough to give it some zing, but doesn't melt your tongue. It is a family favorite and friends always ask for the recipe. Great for after skiing, boating, football outings etc.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 20 Min
Ingredients For lip smacking chicken chili
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6 slicethick smoked bacon
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9 lbskinned, boned chicken thighs
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1 Tbspkosher salt, or to taste
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1/4 colive oil
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2 lgsweet onons, diced
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2 lgred bell peppers, cored, seeded and diced
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6 clovegarlic, peeld and minced
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1-1/2 Tbspchili powder (we use new mexican)
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2 tspground cumin
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1-1/2 cdark beer, stout or chicken stock
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4 can(15.5 ounce ea) black beans, drained and rinsed (about 16 cups)
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2 qtchicken broth, plus more as needed
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2 Tbspfresh lime juice
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1/4 cdiced fresh cilantro leaves
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toppings of choice
How To Make lip smacking chicken chili
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1To prep in advance: Cook bacon strips in batches in a skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Allow bacon to cool, then crumble into pieces and refrigerate for up to two days.
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2Heat the oven to 400º F . Place the chicken thighs on foil-lined baking sheets and season with salt and pepper. Cover the chicken with foil and bake for 30-40 minutes or until it reaches 165º F on an instant-read thermometer. (Depending on your oven size, you may need to do this in batches.) Cool and refrigerate up to 2 days.
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3To assemble: You'll need a very large pot, at least 6 quarts, pot. Put olive oil in the pot and place over medium heat. Add onions and bell peppers, and season well with salt; cook, stirring often, until the onion softens and browns slightly, about 10-15 minutes. Add the garlic, chili powder and cumin and cook, stirring, for about 2-3 minutes. Raise the heat to high and add the beer, beans, whole chipotles (if using) and chicken broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
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4Chop the chicken into 1-inch chunks. Add to the stew along with the bacon, lime juice and cilantro. Season to taste with salt and pepper. If using dried chipotles, remove and discard. Allow stew to cool (see note), divide among four 1-gallon zip-top freezer bags, label with contents and reheating instructions, and freeze.
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5To serve: Heat the stew in a saucepan over medium heat. (You can partially thaw the stew in the microwave to facilitate reheating.) Ladle into bowls and serve with your choice of toppings.
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6Note: Because this is a very large quantity of thick chili, it takes hours to cool down. To help it cool, pour it into a shallow pan, set pan in a sinkful of ice cubes and stir stew frequently.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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