Chicken Chili Recipes (2024)

FAQs

What is the trick to a good chili? ›

Add Some Acidity at the End

Perk up your pot of chili by adding in a dash of apple cider vinegar, sherry vinegar, or fresh lime juice right before you remove it from the stovetop. The acidic pop at the end will bring out all the layered flavors you worked so hard to achieve.

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

There are lots of ideas. You can add chili beans, kidney beans, diced tomatoes, onion, garlic, green pepper, jalapenos, habaneros, serranos, potatoes, hominy, corn, chili powder, cumin, tomato sauce, cayenne peppers, cheese, sour cream, banana pep...

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Is it lacking in savory depth? Add a hit of soy sauce, Worcestershire, or tamari. These salty, savory powerhouses won't dominate or change the flavor of your chili so much as amplify what's there. Start with one tablespoon, stir, and taste before you add another.

Does tomato sauce make chili thicker? ›

The answer is yes, tomato sauce can thicken chili. However, there are a few things to keep in mind when using tomato sauce to thicken chili. First, tomato sauce is not as thick as some other thickeners, such as flour or cornstarch. This means that you may need to use more tomato sauce to achieve the desired thickness.

Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.

In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.

Spices and Herbs (ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, cinnamon): Gives the chili its distinctive flavor and heat.

For quicker-cooking chili like this recipe, don't cover the pot. We want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.

Canned tomatoes with green chiles, chili powder, ground black pepper and cayenne all add varying amounts of heat to the chili. If you want to really turn things up, use hot chili powder and the full amount of cayenne pepper. Also, make sure your spices are fresh.

The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.