Chicken Chili

Oxmoor House
Chicken ChiliRecipe
Photo: Oxmoor House
"I’m a huge lover of chili. Chicken lightens up this version but maintains the classic flavors you expect from a hearty bowl of stew. I love to use beer as a braising liquid, and there’s nothing better on a cold day than a warm bowl of chili and a cold pint of beer. (I like this on a hot day, too, just not with hot beer!)" —Todd English
Serves 4


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1 pound ground chicken
1 1/2 cups chopped yellow onion
2 tablespoons minced (about 4 cloves) garlic
1 tablespoon canola oil
2 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
2 cups chicken broth
1 (12-oz.) bottle of beer
1 (14.5-oz.) can tomatoes, undrained and chopped
1 (15.5-oz.) can white beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh rosemary, chopped
Kosher salt and freshly ground black pepper to taste
Garnish: shredded mild Cheddar cheese, lime wedges


Cook first 3 ingredients in hot oil in a large Dutch oven over medium-high heat, stirring often, 12 to 13 minutes or until meat crumbles and is no longer pink. Stir in chile powder and next 2 ingredients, and cook 1 minute. Add broth and next 2 ingredients, and bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes. Stir in beans, and cook 5 minutes or until thoroughly heated.

Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.

Created date

December 2011