Love Me Some Chicken Chili


Chicken Thighs, boneless skinless 2 lb

Chicken Broth 2 cups

Beer, Lager 1 glass bottle

Red Pepper, chopped 1 ea

Shallots, chopped 1 medium

Scallions 1 piece

Garlic, chopped 3 cl

White Cannella Beans 1 can

Light Red Beans 1 can

Olive Oil 2 Tbl

Chili Mix Spice 2-3 tsp

Butter, unsalted 2 Tbl

Kosher Salt

Black Pepper

Cumin 1/2 tsp

Chili Powder 1 tsp

Brown Sugar 2-3 Tbl

Tomato Paste 1 – 8 oz

Shell Pasta 12 oz

Shredded Cheese

Guacamole or Avocado

Scallions for garnish

Sour Cream

  1. Preheat the oven to 375 degrees.
  2. Trim any fat off the chicken thighs and place in an oven safe pan and season with salt and pepper.  Add 1 cup of water to the pan, cover with aluminum and place in the oven for about 25-30 minutes, until the chicken reaches an internal temperature of 155-160 degrees.  The chicken may still be a little pink, but not to worry, we will cook it more in the next steps.
  3. Once the chicken is out of the oven, remove the thighs from the pan, place on a cutting board and chop.  Place the chopped chicken in a bowl large enough to fit all the chopped chicken. Add 1 cup of the broth to the chopped chicken to keep it from drying out.
  4. In a large sauce pot or dutch oven, heat the oil over a medium heat.  Once the oil is hot, add the prepared vegetables and cook for about 2-3 minutes, stirring frequently.  Adding a little salt and pepper, the remaining of the seasonings and the butter.
  5. Add the beer, chopped chicken, broth and tomato paste, then allow to simmer for about 10 minutes.
  6. While the chili is cooking, open the cans of beans, strain and rinse well.  Add the beans to the pot and simmer, uncovered for 20 minutes, stirring frequently.  Once the chili has cooked for about 10 minutes, taste and adjust with some more salt and pepper if desired.
  7. While the chili is cooking, if desired, cook the pasta as stated on the packaging, strain almost all the way, leaving a little liquid in the pot with the pasta to ensure the pasta does not stick together.
  8. To plate the chili, spoon the pasta in a bowl, top off with chili, shredded cheese, sour cream, avocado and/or scallions if desired.