Ryan’s Chipotle Chicken Chili

2013-05-15
  • Servings : 10
  • Prep Time : 35m
  • Cook Time : 40m
  • Ready In : 1:15 h

Submitted by Ryan Schwartz

(West Covina Fire Dept)

Ingredients

  • 5 lbs of boneless/skinless chicken breast. (Figure about 1/2 pound per guy)
  • 2-3 Packet's of McCormick's Chili Seasoning
  • 1 can of Embasa Chipotle Peppers
  • 2 diced tomatoes
  • 1 can of corn
  • 1-2 cans tomato sauce.
  • 1 40 oz. can of pinto beans
  • 1 40 oz. can of black beans
  • 1 40 oz. can of kidney beans
  • 1 diced white onion
  • Sour cream
  • Shredded cheddar cheese.

Method

Step 1

Begin with cubing the chicken

Step 2

Sautee the chicken breast cubes over medium-high heat in olive oil. Season with a few pinches of salt and pepper.

Step 3

While the chicken is cooking, drain the beans and add all of them to a large pot. Drain the corn, and add the corn and diced tomatoes to the pot.

Step 4

Add the first can of tomato sauce to the pot and start by adding 1 cup of water. (For thicker chili the smaller the amount of water the better) Start cooking on high heat and allow to get very hot. Keep stirring to avoid burning on the bottom.

Step 5

When the chicken is finished add the chicken to the pot. Reduce to a simmer and add the chili powder to taste. This may thicken the chili, so add tomato sauce and additional water as needed to get the consistency you want.

Step 6

Dice the chipotle peppers. For spicy chili, add the seeds and for less spicy chili throw them out. Add the diced chili peppers a little bit at a time and taste test to see how spicy it is.

Step 7

Dump the sauce from the chipotle peppers' can in to the pot. Keep simmering, stir occasionally, and the longer it cooks the better.

Step 8

Serve with cheese, sour cream and diced onion on the side to garnish. And, of course, you don't want to forget corn bread like I did or you'll never hear the end of it!

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