Not My Typical Chili

I love me some chili. My general go-to has chunks of beef, hot Italian sausage and red chili pepper. The chili below is a big departure from my standard, but good in its own right.

Austin-Style Chicken Chili

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Whether all on its own, or as a topper to some dogs, you need to give this a try.

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The peppers in the blue dish on the right side are chipotle peppers in adobo.

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Cook the ground chicken.

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Get the veggies going.

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BAM! Habanero power!

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Steaming by buns…..An easy way by putting a cooling rack over the pot of boiling water cooking the hot dogs.

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Spicy, yet light at the same time!

Austin-Style Chicken Chili

Prep Time: 0 hours 10 minutes | Cook Time: 2 hours 10 minutes | Servings: 3 to 4 servings (Scaled) | Difficulty: Easy


1/8 cup cumin seeds
1/2 tablespoon coriander seeds
1 tablespoons extra-virgin olive oil
1 1/2 pounds ground chicken
Kosher salt
1/2 large onion, chopped
1 1/2 cloves garlic, sliced
1 red bell peppers, diced
1 to 2 tablespoons cayenne pepper
1/2 tablespoon smoked paprika
1/2 tablespoon tomato paste
1 12-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
1/2 7-ounce can chipotle chiles in adobo sauce, pureed
1/2 habanero chile pepper


Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.

Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.

Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.

Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.


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Categories: Beer, Chicken2, chili, kosher, Low Carb, Recipes

Author:The Ranting Chef

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