Chicken Chili Recipes-Dutch Oven Chicken Chili Recipes

Chicken Chili Recipes - For these chicken chili recipes we will need a good old fashioned cast iron hopefully American made dutch oven. A great company that still makes cast iron cookware is Lodge and they are available here. If you have never used cast iron cookware before you need to know that before you use it you have to clean it well with hot soap and water to get any lube from factory off of it and then you need to “season” it.

Seasoning of cast iron is done by preheating your oven to 350 degree’s and rubbing either peanut or sesame oil, or a combination of both oils all over your dutch oven and heating it for 30-45 minutes. This includes oiling the inside and outside of the dutch oven and then you put it into the oven and let it bake until it becomes a nice dark brown or darker. I personally do this two or three times. As the dutch oven cools. Once it cools I season it again to darken it further. I am sure that if you have ever seen your grandma’s cast iron cookware it is almost black from the seasoning and use, this is normal.

Your dutch oven will get that way too and only get better with time. Of course, if you don’t want to mess around with seasoning your cast iron cookware and using oils and heating ovens you can purchase pre seasoned cast iron pots and pans these days the have been seasoned for you at the factory to save you time. You can get cast iron dutch ovens and all other types of cast iron cookware here. So as they say the show must go on! Let’s check out some killer chicken chili recipes shall we. Here is what you will need:

Chicken Chili Recipes


* 2-3 Lbs of cooked chicken. I prefer using the breast or split breast cook in pan or baking sheet or even BBQ. (Don’t forget to take off the skin and put it in a zip lock bag and put in the freezer to use later. Yes, trust me there are recipes that call for the chicken skin to be used and I will post one on here eventually!) Now, you can either shred the chicken when it is done or cut it up into chunks depending on the texture that you want to have with your chicken chili recipes!

* 2-4 tablespoons chili powder to taste.

* 1 large can of red beans or kidney beans 16-28oz I like to make my beans from dry as I am really OCD for fresh, but cans will do so rinse those beans if you use canned.

* 1 large can of white beans either great northern, cannelini or navy beans 16-28oz rinsed and/or 1Lb to 1 1/2 Lbs of dried beans cooked for those of you that are as OCD about fresh as I am!

* 3-4 16oz cans of fire roasted tomatoes or roast your own on the BBQ and dice them up. I like to roast my own! OCD remember!

* 1 Can of Chicken broth regular or low sodium or one of those 32oz cartons of chicken broth and use about half of that! I like the quality of the stuff in the cartons.

* A 1/2 cup give or take of your favorite thickener for the chili. Some folks like to use corn meal as a thickener and others use regular flour. You can even use corn starch or arrow root. It just depends on what you prefer and if you want extra carb calories in your chili. I like the corn meal. It adds a nice texture and when you want your chili to literally “stick” to your ribs or whatever you put it on, then corn meal is the bomb! Start with 1/2 a cup and go from there to get the thickness that you want!

* Some type of pepper and I again leave this to you. There are all kinds out there. Jalapeno, serrano, anaheim, poblano, chipotle. The sky is the limit as far as the pepper is concerned. Like Dirty Harry once said: “A man’s got to know his limitations!” You know how much heat you like and you should know that the hotter a pepper gets then the hotter the food with the pepper is gonna get. I don’t dictate my recipes as I like to leave the door open for those of you making the recipe and there are so many variations to go with.

* 1-3 tablespoons of Tamari sauce and only tamari sauce! start with one and taste and then add another if you like. Remember one of the secret weapons of a cook is the spoon and you should constantly be tasting your creations.

* Some coarse ground salt to taste. Remember, a little at a time and taste! Or leave the salt out for your guests to add as they like.

* 1 finely chopped onion either regular brown or red.

* One or more cloves of finely chopped garlic to taste. I love garlic!

* 1/2 to 1 tablespoon of oregano of any type either dry or finely chopped fresh if you have it. OCD remember!

* Cumin to taste. I tablespoon should do it!

* A teaspoon of dried or fresh basil.

* 1/2 to 3/4 cup Mexican beer! Some folks would use a regular domestic brew and that is fine, but considering that we are using chili peppers of one variety or another and cumin and chili powder and garlic it is only fitting that the beer be Mexican in nature? I mean for God’s sake, who wants their chili to taste like Bud or Coor’s? Also note: The beer thing is an optional component to this recipe and if you don’t want to use it then you don’t have to!

* Recipe Toppings: shredded cheeses either cheddar or jack cheese, chopped scallions, and chopped pickled jalapenos
Let’s get cooking!

Get your precooked chicken and put it into the cast iron dutch oven with just a touch of oil. Then put the rest of your ingredients into the oven with the chicken and keep the beer for last if you are going to use it at all. I like to use a wooden spoon and start stirring the contents and mixing them up. Now, I like to cook on a low heat with the cover off so that I can see when the chili comes to a simmer and I like to smell it as it is cooking to! When it comes to a simmer then put the cover on and let it cook for six to eight hours. If you use 2 to 4 tablespoons of chili powder then only put half into the dutch oven at the start of the cooking process and then put the last one or two tablespoons into the chili before serving it. This recipe will produce six to eight servings and you can multiply the ingredients for the desired amount of people that you are cooking for.

Chili is one of those favorite dishes that is served on a cool summer night or on a freezing winter day or night. Chicken chili recipes are a great healthy alternative to beef based chili and tastes great too!

My little tip:

I always cook my chicken chili recipes a day before it is to be served to my guests. When the chili is done, I allow it to cool for many hours on the stove top to allow the flavors to marry and to get to know each other. When the dutch oven is at a cool enough temperature to handle, then I will put it in the refrigerator for serving the next day. Trust me, cooking a day in advance will make your chicken chili taste so much better