Chicken Chili

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

Yield: Serves 4
Recipe from Oxmoor House

More 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


  1. 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.
  2. Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.
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