Acknowledgements: The original recipe was procured at a Halloween Chili-Cook-Off (his beat out mine!) sometime around 2004 and in Twin Fall, Idaho. The dude's name was Michael... and we talked about Dutch ovens, cooking, food in general and what we were cooking after church for many years after he shared this first recipe.
Fast forward to life in Texas and I have another Michael at another church who I delight in talking to about all things food related! :0) God's hand in my life is GOOD! And I love his humor in the details of it too... (I guess if I ever move again I'll buddy up with the "Michael" of the church.) I am definitely blessed with good food and even better people to enrich my life.
Much love and gratitude to my family for helping me be a better cook by sharing their food-snobbery opinions to make what I make BETTER. This recipe has been one of those that has changed, developed, and morphed into something worthy of taking on ANY chili-cook-off challenge.
BBQ CHICKEN CHILI
2 Tablespoons olive oil
2 medium onions, chopped
1 bundle of garlic, minced
2 7 oz cans chopped green chilies - MILD
4 cups of cubed BBQ cooked chicken
(3-5 chicken breasts, split - ready to BBQ)
grill on the BBQ until 1/2 cooked and the add and finish cooking with the onions, garlic, and chopped green chilies
1 Tablespoon cumin powder
2 Tablespoons oregano
¼ up to ½ teaspoon cayenne pepper
- NOTE: you may want to add more later
(WARNING: will be very spicy too soon if you do more than ½ teaspoon to start off with...)
1 Tablespoon Kosher salt
1 teaspoon coarse black pepper
8 cups chicken broth
OR 1/4 cup Better-Than-Bullion or 4 chicken bullion cubes
4 16oz cans Great Northern white beans
- Drained and rinsed
- OR make a 2 pound bag of Great Northern White Beans the day before OR day of in pressure cooker
- Drained and rinsed
(Optional:)
4 cups pork verde taco stock
- make ahead and store until needed
At the end of simmering ADD to chili
OR set aside as an optional topping:
1 pound shredded Monterey Jack cheese
Directions:
Heat oil over medium heat in a large pot.
Add onions, sauté until translucent
Add garlic, chilies, chicken, cumin, oregano, and cayenne pepper.
Sauté for 5 minutes.
ADD: cubed BBQ chicken cooked 1/2 way and finish cooking in the above sauté mixture.
ADD: drained and rinsed beans, pork verde taco stock and chicken broth.
Bring to a boil.
Simmer 1/2 hour to 1 hour OR more.
STIR very frequently - every 5 minutes to be specific…
When ready to eat, add shredded cheese OR keep it set aside for an optional topping.
If you've added the cheese:
Stir on low heat until thick and melted.
Taste and add more cayenne pepper, Kosher salt and coarse black pepper IF needed.
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