recipe
Grilled Rojo Chicken Chili
5.0

Baseball and hot dogs? Maybe during the summer. But by time we start nearing the Fall Classic, it’s time for everyone to step up their game.The air is crisp, leaves are falling and the glory of summer is all but a distant memory. But the action on the diamond is just heating up and the greatest seven games of the baseball season are about to comm...

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Ingredients
2
tablespoons olive oil
2
red onions, diced
4-6
cloves garlic, minced
4
strips bacon, chopped
2
jalapeno peppers, finely chopped and seeded
1
red bell pepper, chopped
1
yellow bell pepper, chopped
3
cups canned red kidney beans, drained and rinsed
1
15-ounce can black beans, drained and rinsed
2
28-ounce cans tomatoes, not drained
1 1/2
cups chicken stock
1
bay leaf
3
teaspoons ancho chili powder
2
teaspoons smoked paprika
1
teaspoon ground cumin
1
teaspoon oregano
1
teaspoon dried basil leaves
1/2
teaspoon cayenne pepper, or to taste
1/2
cup cilantro leaves, chopped and loosely packed
 
Kosher salt and fresh ground peppercorn, to taste
2
pounds chicken thighs, approximately 8-12 thighs
 
Olive oil
 
Garnish with chopped spring onion, cilantro leaves, sour cream and hot sauce
Directions
1
In heavy bottom pot over medium-high heat, bring oil to a gentle simmer. Toss in the onion and garlic, then sauté 10-15 minutes or until beginning to caramelize. Add the bacon, sautéing for additional 3 minutes.
2
Turn down heat to low and add all remaining ingredients except the chicken and olive oil. Season to taste, cover and simmer for 1 hour, stirring regularly until sauce thickens and the desired consistency is achieved.
3
Meanwhile, preheat grill to its hottest setting.
4
Season chicken with olive oil, kosher salt and fresh ground peppercorn.
5
With grill lid closed, sear the chicken for 4-6 minutes per side over direct heat. Remove chicken from the grill and place it under a tin foil tent for 5 minutes. Then, using 2 forks shred the chicken. Stir meat and juices into the chili pot during final 10 minutes of cooking.
6
Remove chili pot from burner. Set aside to cool for 10 minutes.
7
Spoon into bowls. Garnish with chopped spring onion, cilantro leaves, a dollop of sour cream and a splash of hot sauce. Serve.
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