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!


★★★★★ 1 vote

1 Hr
2 Hr


  • ·
    olive oil
  • 1 large
    diced onion
  • 1
    diced orange bell pepper
  • 1
    diced yellow bell pepper
  • 3
    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

How to Make Open Arms Church Jalapeno Popper Chili


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Open Arms Church Jalapeno Popper Chili

Course/Dish: Chicken Chili
Regional Style: Mexican

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