BBQ Chicken Chili

Ernie Adler shares this "meal in a bowl'

BBQ Chicken Chili
Seasoning (mix ingredients all together)
 4 tbsp. chili powder, 2 tbsp. dried oregano, 3 tsp. cumin, 3 tsp. garlic powder, ½ tsp. Kosher salt, 2 tsp. smoked paprika, ¼ or more tsp. cayenne pepper for more heat
Prep
 Rub chicken breast with peanut or olive oil at least six hours ahead and sprinkle ½ of seasoning above (sprinkle both sides and reserve the rest for the chili), wrap, and refrigerate overnight.
 Core 2 jalapenos, 1 red chili for more heat, shuck 2-3 ears of corn, cut (2) large onions in thirds.
Grill
 Preheat grill to 400 degrees
 Brush corn, jalapenos, chili pepper, and onions with vegetable oil and sprinkle with Kosher salt and pepper. Grill until slightly charred.
 Grill chicken and turn when edges turn opaque. When internal temperature is 165 they’re done.
 Set chicken, corn, jalapenos, and onion aside to cool
 Dice chicken, jalapenos (save some for topping, and onions, and shuck corn, keep separate
Chili
 Add 1- 28 ounce can diced fire-roasted tomatoes, 2 cups fat-free, low sodium chicken broth in pot, ½ to remainder of seasoning mixture above (add to desired taste after simmering), diced chicken, onions, peppers, and simmer uncovered for 15 minutes, add 2-3 dashes liquid smoke.
 Add 2-15 oz. cans drained seasoned black beans and shucked corn, simmer for 10 minutes
 To thicken mix masa flour and warm water in separate bowl and mix into chili. Let simmer for 5-10 minutes until desired thickness is reached. Chili will thicken naturally the longer it sits. Thin with heated chicken stock to desired consistency if too thick.
Serve
 Garnish with favorite shredded cheese, sour cream, diced jalapeno and cilantro.
 Tortilla chips

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