Chicken Chili

Chicken Chili Recipe
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

Recipe from

Oxmoor House


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.


Todd English,

Cooking In Everyday English

January 2012
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