Return to Chili Recipes

 

Ellen's 2-Alarm Chicken Chili, Texas-Style

3 star rating
 

Add a Photo

Submitted by: ellendf

 

This chili uses cubed, cooked chicken, plus tomatoes, canned beans, chicken broth, chili powder, ground red pepper, oregano and cumin and some thickening, and cooks slowly at least 4 hours.
 

Ingredients

  • 2+ pounds boneless, skinless chicken breasts, cooked OR 2 to 3 large cans premium cooked chicken breast, chopped (Or you can substitute browned coarse ground or diced beef chuck, round steak, stew meat, venison, or turkey)
  • 1 large can diced tomatoes (or Rotel tomatoes)
  • 2 cans great northern white beans or kidney beans
  • 1 to 2 cups chicken broth
  • 2 Tbsp. Masa, corn starch, or any thickening agent
  • 1/3 cup Dark Chili Powder
  • 2 tsp. ground Red Pepper
  • 1 Tbsp. Paprika
  • 1 Tbsp. Dried Onion Flakes
  • 1 Tbsp. minced Garlic
  • 2 tsp. sea salt
  • 1 tsp. Oregano
  • 1 tsp. Cumin

Save Recipe

Interact

 
Method

Do not drain any of the canned ingredients. Dump it all into your stockpot or slow cooker and simmer for at least four hours.

 

Notes: Note: I usually double this recipe (4 to 6 cans of chicken or 4 pounds cooked boneless, skinless chicken breasts) for more people or for lots of leftovers and serve it over white rice Texas-style. You can add pasta and leave out the beans. To make it a low carbohydrate diet-friendly dish, you can leave out the beans and the pasta and Masa or thickening agent. If I leave out the beans, I also leave out most or all of the chicken broth. You can make whatever changes you want to. You can also add Pepper Sauce (Tabasco) for added HOT. Also, I have started it in the slow cooker one day and cooked it all day and the next before serving. For "1-Alarm" chili, add 1 tsp. red pepper; for "2-Alarm" chili, add 2 tsp. red pepper; for "3-Alarm" chili or hotter, add additional red pepper to taste. (For "False-Alarm" chili, leave red pepper out.)

 

Number of Servings: 4

 

Submitted by: ellendf ()

Comment
 
 

Advertisement