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Cooking Pointers
- Brown the chicken well to develop deep flavor before adding the spices.
- Simmer the chili slowly to allow the flavors to meld together.
- Adjust the spice level by adding more or less chili powder and fresh peppers.
Ingredients 0/13
Why This Recipe Is So Good
This chili is packed with bold flavors and just the right amount of heat to keep things exciting. It’s hearty and satisfying, making it perfect for sharing with friends during any game day gathering. Plus, it’s easy to make ahead and warms up beautifully.
Directions
Heat some oil in a large pot over medium-high heat. Toss in the onion and garlic, and cook them until they’re soft and smell amazing, about 5 minutes. Turn the heat up to high, then add the ground chicken. Break it up with your spoon and cook until it’s no longer pink, which should take around 5 to 10 minutes. Next, stir in the tomatoes, kidney beans, pinto beans, and all the spices—chile powder, brown sugar, cayenne, red pepper flakes, and a pinch of salt. Let everything cook together until it’s heated through, about 5 minutes. Finally, take the pot off the heat and mix in the cilantro. Serve it up right away and enjoy!
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people cooked this recipe
Perfect Side Pairings
Serve with warm cornbread or tortilla chips for a comforting meal. Top with shredded cheese, sour cream, and fresh cilantro to add creaminess and freshness. A squeeze of lime juice can also brighten the flavors nicely.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well as a substitute and will keep the chili lean and flavorful.
How spicy is this chili?
It has a medium to hot spice level due to chipotle powder, cayenne, and red pepper flakes, but you can adjust the amounts to taste.
Can I make this recipe in a slow cooker?
Yes, cook the onion and garlic first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
Do I need to drain the beans before adding them?
Yes, draining the kidney and pinto beans helps prevent the chili from becoming too watery.
Can I prepare this chili ahead of time?
Absolutely, it tastes even better the next day after the flavors have melded.
What can I serve with this chili?
It pairs well with cornbread, tortilla chips, sour cream, or shredded cheese.
Is fresh cilantro necessary, or can I use dried?
Fresh cilantro adds the best flavor, but dried cilantro can be used in a smaller amount if needed.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months and thaw before reheating.
