Chicken Chili

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The best Chili I have ever eaten, love eveerything about it. My husband will eat it morning noon and night, until it is gone.The fresh basil makes it even more delisious. It is very time consuming, but worth every minute

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This recipe was lacking beans for me so I will be sure to add white beans or lentils next time. The flavor was fantastic.

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Needed lots more spices, longer cooking. End result was great, but did need some tweaking. Added many times more chili powder, bit of cocoa. I did like the fresh basil, and the sweetness of the pepper. Served with homemade cornbread, sour cream, shredded sharp cheddar.

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My family really enjoyed this recipe. Will make again.

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Before I made it, I read many reviews here and made some changes that I wanted to post about. The chili turned out great! Everyone has loved it.

I doubled the spices like many here recommended and also added 2 cans of light kidney beans (wife likes the beans. But the reason for me posting is the time-saving chicken addition to the recipe. I bought a bag of Curly's pulled rotiesserie chicken from Costco that I had come across (Saturday sample at the store. I added the whole bag of chicken (2 packets to the chili when instructed in the recipe. The chicken does have some of its own spices, but the end product was awesome. In fact, it was probably too much chicken, but that's always a good thing for me.

Using the pre-packaged rotisserie chicken saves a ton of time and hassle and worked great. Quick recipes always get a front row in our family dinners. This has now become a staple in our diets. Great chili!

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I made chili to the specs in this recipe. It was not good. I am an advanced chef, so most things turn out very well. I believe the spice was insufficient; I also felt several flavors essential to chili were missing, to wit: mole or mexican choocolate; beer to comprise a portion of the stock; and masa hirana or pulverized corn chips for both flavor and body; chipotles in adobo; and using dried beans instead of canned makes a big different too. This recipe was a big disappointment; Really bad effort here.

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OMG is this good. I read many of the reviews & took some suggestions from a few to tweak the recipe to my own taste. I used diced tomatoes instead of whole in puree, because that's all I had available. Added 2 Tbsp. of tomato paste to compensate for not having the tomato puree. I also switched out the basil for cilantro and doubled the chili powder & cumin. Also added about 1/3 cup of chipotle chiles in adobo sauce (took the seeds out of the chiles & 2 cans of cannelini beans (what can I say, I like my fiber. I also refrigerated it overnight, which I think is the key to the flavors melting together. I am a personal chef & I think all foodies should take recipes as a guide and not the absolute. Thanks Ina for a great chicken chili base recipe.

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Positive reviews don't make chili every 3 weeks for a decade, and haven't won many large cookoffs-- this turned out bland, just not good. I humbled myself to try someone else's. Recipe as stated--needs at least 6 times the amount of chili powder, more cumin, masa hirana and zero basil. The chili needs to be cooked low heat over many hours, and powder added gradually to achieve depth of the flavor. Also needs chipotles in adobo, and at least a mix of fresh and canned tomatoes--or roast your own, it takes 1 minute of prep. Dried beans are essential and dried chilis from your mexican market too for powder-- follow Alton Brown's chili powder recipe (for beginners, then alter proportions. Mole, preferably homemade adds depth and richness as opposed to cocoa. There is so much wrong with this recipe it calls into question FN and Ina's otherwise solid reputations. If chili is the most popularly sought after recipe on FN, it better be excellent not average.

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I made this recipe a few weeks ago. I used boneless chickens breast which I poached in canned chicken broth. Much easier and takes out some of the fat . Also used cilantro, my family loved it!

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Updated review from last year. Followed recipe with the following changes...doubled chili powder and cumin as well as adding about two tablespoons of chopped chipotole peppers in adobo sauce....certainly kicks up the heat as well as adding smokey flavour. Also added one can red kidney beans. Definitely improves day-after-day. Served with dollop of sour cream and additional chopped cilantro. Quite yummy