Flavorful Chicken Chili

Chili Recipe With Whiskey and Chicken Thighs

Jan 10, 2009 Laura Block-Stewart

Here is a chili recipe that will have all of your guests asking for the recipe!

On a cold winter day, a hot bowl of steaming chili can satisfy a hungry stomach, but also can give the allusion of warming the body to a more comfortable temperature. Chili is often a crowd favorite during the winter months and is also a favorite for those who are preparing it. It is regularly considered easy to prepare and can be a great option when a host wants to prepare food ahead of time and have the opportunity to spend plenty of time with guests while they are visiting.

There are numerous ways to make chili and chef’s love to play around with different ingredients to find great flavor that is satisfying for a crowd of relatives and friends. Here is a sure fire recipe that has incredible flavor, great color and everybody will love it. The recipe is made with roasted pasilla peppers, which are mild to medium hot and are rich flavored peppers.

Ingredients

  • 2 pasilla peppers
  • 1 large onion
  • 12 small chicken thighs (boneless and skinless)
  • 1 large can of red kidney beans (drained)
  • 1 large can of white beans (northern) (drained)
  • 1 large can of black beans (drained)
  • 1 large can of tomatoes (diced - with the liquid)
  • ½ cup of whiskey
  • Tapatio hot sauce
  • 1 tbs of olive oil
  • Salt and pepper
  • 1 bag of shredded cheddar cheese
  • Small container of light sour cream

Directions

  1. Roast the pasilla peppers for half an hour at 350 degrees for 30 minutes.
  2. Take the peppers out of the oven and let the peppers cool for at least 10 minutes.
  3. When they are cool to the touch, take the skin off the peppers. Dice the peppers and then dice the large onion.
  4. Cut the chicken thighs in to small bite size pieces.
  5. Put a large pot on the stovetop on medium high heat and drizzle the olive oil into the pot.
  6. Place the onions into the pot and cook them until they are translucent. Add the peppers for 2 minutes and then add the chicken.
  7. Cook the chicken until brown on all sides. Add the ½ cup of whiskey, and turn the burner down to low heat. Let the onions, peppers, chicken and whiskey simmer for 10 minutes. (The whiskey does not need to be top shelf, but do consider using a good whiskey as this will definitely help the flavor of the chili).
  8. Then add the red kidney beans, white beans, black beans and large can of tomatoes. Stir the pot and add Tapatio hot sauce (to taste) and salt and pepper.
  9. Let the pot of chili simmer for at least one hour. Please note the chili tastes even better the next day. So if there is time, put it in the refrigerator and warm up just prior to guests arriving the next day.

What to Serve With the Chili

When serving the chili, provide shredded cheddar cheese, light sour cream, and chopped green onions in separate bowls so that guests can choose the toppings they would prefer on their chili. Consider preparing fresh cornbread as a nice accompaniment for the meal.

The copyright of the article Flavorful Chicken Chili in Recipes is owned by Laura Block-Stewart. Permission to republish Flavorful Chicken Chili in print or online must be granted by the author in writing.