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Chicken Chili with Cornbread Topping and Chipotle Crema Recipe

Chicken Chili with Cornbread Topping and Chipotle Crema

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: One Pot Wonders

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on January 05, 2011

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    Definitely a recipe that's staying in the family! Make it on a weekend. It's actually fun to prepare but I disagree with the "easy" rating. This was definitely intermediate level work. There were a lot of ingredients (which w/ a well stocked spice rack shouldn't be a problem and a lot of prepping! However, the house smelled so good while I was cooking-it was just perfect for warming up in the winter.
    After I made it I was worried that it would be too spicy for the kids. Then I would have been so upset at having spent so much time. The kids totally loved it. I have a picky 4 year old and 9 year old-they both loved it and were raving about it! That's what made it a keeper! I skipped the cornbread and crema-that would have been too much! We just added shredded cheddar and dollop of sour cream. Delicious! It's perfect comfort food for the whole family w/ a kick! Thank you Emeril :!

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  • on November 10, 2010

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    I was disappointed with this recipe. There was a lot of work involved and the results on day one were that overly spiced. I used the store bought Essence and the required cumin and maybe that was too much. The cornbread topping seemed like an afterthought. This dish was not good at all. By day two, the chipolte crema was ready so I used it on the leftovers. This was better. By this time, the cornbread had soaked up some of the juices and the spices seem to have mellowed. I don't think the crema did anything to the meal that a simple sour cream could not do. There are other recipes out there that are more worth the effort. I don't think I would make this again.

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  • on May 01, 2010

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    This recipe was great! We didn't have time to make the chipotle crema so we purchased sour cream and blended. My family loved it. It is a true winner! Can't wait to make it again.

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  • on January 24, 2010

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    For years I've watched the food network and tried out their recipes. This is the first time I've ever written a review. After making this chili I felt compelled to tell everyone how wonderful it is. The spice, the savory chicken, the sweet cornbread....it was heaven.

    I must confess though...I did use Jiffy cornbread mix instead of making my own. But, otherwise, I followed the recipe exactly. My husband is sitting on the couch having his 3rd bowl as I write.

    I can't wait to make it again! It was fantastic.

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  • on January 17, 2010

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    This is so delicious. I omitted the chipotle cream sauce because I didn't have time and substituted that with sour cream. It was also a really easy dish to make and not too time consuming. The combination of flavors was awesome and so was the cornbread topping. I ate it the next day for lunch and it saved beautifully and tasted great. I will definitely be making this again soon!

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  • on January 17, 2010

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    THIS WAS REALLY GOOD. WHAT MADE IT EXTRA SPECIAL WAS THE CORN BREAD COOKED ON TOP...YUMMY! I DOUBLED THE RECIPE TO TAKE TO A GATHERING. I USED ONE CHIPOTLE PEPPER INSTEAD OF JALAPENOS.

    I MADE A BIG BOO BOO. I DOUBLED THE CHICKEN STOCK, OH NO! IT WAS WAAYYYYYYYYYYYYY TO SALTY. AFTER I DROPPED THE DOUBLE PORTION OF THE STOCK I SAID, " NOOOOOOOOOOOOOOO". IT WAS TO LATE. I SAVED THE RECIPE BY RINISING AND RINISING, BELIEVE IT OR NOT THAT SAVED THE DAY!!!

    FOR MY CHIPOTLE CREMA I TOOK SOME SOUR CREAM, A LITTLIE TOMATOE PASTE, CHIPOTLE PEPPER SEASONING, AND SOME SUNDRIED TOMATOES. THAT WAS YOMMY!

    I WOULD MAKE THIS AGAIN! IT WAS THE BEST DISH AT THE PARTY!!!

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  • on October 27, 2009

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    This dish is awesome. I already had most of the ingredients. I added a can of black beans because I love them and used canned chipotle peppers instead of jalenpenos. I also made cornbread muffins instead of putting it on top of the chili. This chili has so much flavor, I was amazed. Spicy, smoky and healthy too!!

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  • on August 03, 2009

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    I found this recipe while browsing Chicken Thigh recipes. I did not have dried Chipotle Peppers, so used Powdered Chipotle Pepper which you can find in your spice section at the store. I also used canned green chilies instead of the jalapeno since I didn't want to go to the store. Instead of making my own Cornbread, I used Jiffy Cornbread Mix and added about a cup of frozen corn niblets. Instead of making the Crema from scratch and waiting 24 hours, I used sour cream to which I added Chipotle Pepper powder, tubed sun-dried tomato paste, half and half to thin it, plus some cider vinegar to approximate the Chipotles in Adobo. It came out wonderful and just got a little hotter with each night we delved into it. The chicken was so tender. By the way, I also added frozen niblet corn and a drained rinsed can of kidney beans to the chili. Another source of protein and fiber! The sweetness of the cornbread really offset the heat. A real pleaser of a meal. You should try it.

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  • on August 21, 2008

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    I made this chili last night for the first time and it was terrific. The only alteration I made was to use only one jalapeno pepper and to add two chipotle peppers. Results were terrific, a little spicy, a little smoky, and lots of good flavor. Definitely a keeper.

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  • on January 21, 2008

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    This was easy to make and everyone loved it. I used one jalapeno and with the cayenne pepper it was definitely spicy. The chipotle crema was the best! I used fat free 1/2 n 1/2 in the crema and it still tasted great. Love that smokey chipotle flavor. The cornbread topping was a nice touch and it was fine the next day as well. Yum, yum!!

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