Servings: 6 to 8
Become the MVP at your house tonight by making this soul-warming chicken chili. The chili is rich, flavorful and satisfying, and the mix of bacon crumbles and fresh toppings means everybody at the table will be a fan.
I have made many times - we prefer the chicken shredded and have made with both thighs and with oven roasted chicken breasts that I shredded and added.
This is the best chili ever.
Note: 1 cup dried beans equals about 3 cups cooked beans.
I substitute a dried chipotle chile for the habanero chile. Reconstitute the chili in simmering water for about an hour. Then add chile to blender when pureeing the beans. The chile adds a wonderful flavor and color.
Love, love, love! My all-time favorite chili recipe. Always a winner. I am not a fan of super spicy foods so instead of habanero pepper I added two cans of Rotel mild tomatoes with green chilies. It was perfect.
We loved it, but I would either use less Habanero or a Jalapeo instead. It was just too much heat for me.
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