My family loves chili in all shapes and sizes but this Chicken Chili recipe knocks the socks off people. My oldest daughter Paige brought this to a Halloween get together and everyone raved about it. This is perfect for  cold winter nights with a pan of cornbread.

Everyone thinks because it’s chicken that it is less fattening, but I’m sorry to announce, that in this case, its not true, but its worth it for a good satisfying meal.

We like spicy, so if you do too you need to go by this recipe. If not, hold off a little on the chili powder and get the mild green chiles instead.

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Chicken Chili

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 1 stick butter
  • 2 lbs cubed chicken
  • 1/4 cup all=purpose flour
  • 2 green peppers sliced thinly
  • 1 large onion sliced
  • 1 cup heavy cream or half and half
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • 1 tablespoon cracked black pepper
  • 1 tablespoon kosher salt
  • 2 cans northern beans drained you can add juice of one can
  • 2/ 4 oz cans or 8 oz green chilis I use hot
  • 1/2 cup sour cream

Instructions

  1. In a large Dutch oven, melt 4 tablespoons of butter over meadium=high heat.

  2. Cut chicken up into bite sized pieces and brown in butter until nicely colored and cooked through. Remove chicken from pan.

  3. Add remaining butter to pan, stir in flour. This will make a roux. 

  4. Stir in sliced onions and pepper. Add chicken stock to deglze the pan and stir in heavy cream. I use half and half or you can use even thicker cream.  Lower heat and cook until the mixture thickens.

  5. Once thickened, add chili powder, pepper and salt. Stir and cook a few minutes then add in northern beans, chilies and the chicken.

  6. Simmer for about 6-9 minutes. When ready to serve stir in sour cream