Hot Chicken Chili for Cold Nights

Every fall my mom makes this awesome Chicken Chili recipe. When I was in high school, we always had these blow-out Halloween parties, and this was the main dish that everyone loved! It's not just for halloween though...

This sweet, spicy dish is perfect to warm up the body & fill up the stomach. It's hearty & healthy & absolutely to die for. Plus, it is very easy to make for a huge group of people & doesn't take much time at all!

I've been meaning to make it since October...I may have even mentioned it in a previous post. Last night I decided it was about time - you should really try this one out; it's worth it!

Mom's Chicken Chili

A great recipe for chili lovers everywhere – a colorful blend of bright red peppers, hot green jalapenos, and creamy white chicken meat. A spicy dash of cinnamon and a handful of grated chocolate make this dish reminiscent of Mexican mole. Lavish on the garnishes and make this mean into a fiesta.

6 T. olive oil

1 very large yellow onion, chopped

5 cloves garlic, minced

2 sweet red peppers, seeded, cored, and diced

4 jalapeno peppers, seeded and minced*

3 T. chili powder

1 ½ t. cumin

1 t. coriander

Pinch ground cinnamon

6 chicken breasts, skinned and boned

2 cans (16 ounces each) chopped tomatoes in puree

8 ounces pitted ripe olives, sliced

1-cup beer

¼ cup grated unsweetened chocolate

Salt, to taste

Sour cream (garnish)

Grated cheddar cheese (garnish)

Sliced scallions (garnish)

Diced Avocados (garnish)

*Jalapeno peppers are VERY hot. I usually substitute a less hot green pepper. If you use jalapenos, wear plastic gloves while handling them, and do not touch your eyes, mouth, etc.

Heat half the olive oil in a Dutch over (or large pot) over high heat. Add the onion and garlic and sauté for 5 minutes.

Add the red and jalapeno peppers and sauté over medium heat for 10 minutes.

Stir in the chili powder, cumin, coriander, and cinnamon and cook for 5 minutes more. Remove from heat and set aside.

Brown the chicken in batches in the remaining 3 tablespoons in a large skillet just until cooked through.**

Cut chicken into 1-inch cubes. Add the chicken, tomatoes with the puree, olives, and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.


Stir in the chocolate and season to taste with salt. Serve immediately.

*** Pass the sour cream, cheddar cheese, scallions, and avocado in separate bowls.

** I bake the chicken breasts. Then I cut each breast against the grain into three even pieces, and then shred the chicken before adding it to the pot.

***I think these tastes just as good, if not better the next day.

A side story before you go on your way...if you haven't been introduced to him yet via my blog, below is a picture of my cat Milo. While making this chili, you would think he'd be sitting nearby, begging for a bit of chicken, right? Not my cat. He LOVES fruits and veggies...so much so that he chewed through my shopping bag and got to one of my tomatoes! I ended up cutting one up & he went to down. Don't believe me? See below...