Chicken Chili Recipes (2024)

FAQs

How do you make chicken chili thicker? ›

Simmer the chili longer: The longer you simmer the chili, the thicker it will be. Keep simmering until the desired consistency is reached. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.

Do you like white chili? If you are not familiar with it, it's sort of the calmer, nicer cousin of a Texas chili. No frantically looking for something to put out the flames from a beef and habanero fest. White chili is made with white beans, chicken (sometimes pork), and mild green chiles.

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

The White Chili is a very common variety in Cambodia. Each family grows a few plants close to their house. Fresh white chilies are widely used in Khmer cuisine. The chilies are cleaned, stripped of their tails and dried at low temperature to retain all their aromas.

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.

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.

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.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

Remember, perishable foods like homemade chili should not be left at room temperature for more than two hours, as this can encourage bacteria growth and potentially lead to food poisoning symptoms such as stomach cramps.

Can you eat 8 day old chili? ›

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

never eat food after the use-by date, even if it looks and smells ok. it is safe to eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen. food can be cooked until midnight on the use-by date listed on the product and then cooled and kept in the fridge.

White chili is a delicious variation of classic chili, featuring chicken or turkey and white beans in a savory broth base instead of the typical kidney beans and tomato base.

Beans in chili? Not if you're from Texas! While some people claim that chili can be made with a variety of ingredients—including beef and bean chili, chipotle chicken chili, or dare we say veggie chili—anyone from the Lone Star State would argue that traditional chili simply does not contain beans.

“Despite being the official dish of Texas, chili has grown to become America's dish,” said Doug Koegeboehn, chief marketing officer for Wienerschnitzel.

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.

All-Purpose Flour

Regular flour is another quick fix to thicken chili. You'll need to mix it with water in order to create a slurry and avoid any lumps. How to do it: add 2 tablespoons of flour and ¼ cup of cold water to a bowl and whisk to combine. Stir the slurry into the chili and simmer.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.