Recipe courtesy of Kyle Bryner
Recipe courtesy of Kyle Bryner
Watch how to make this recipe.
Elijah's Chorizo and Chicken Chili
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- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 12 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 144 mg
- Sodium
- 1149 mg
This bold, smoky chili was born in friendly competition and helped me silence the “Texas Chili Gatekeepers” during my time on BBQ Brawl. The combination of spicy chorizo, tender chicken and hearty black beans creates a depth of flavor that is both rich and comforting. It’s proof that sometimes the best recipe comes from rivalry. This one deserves a spot in your kitchen.
- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 12 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 144 mg
- Sodium
- 1149 mg
Ingredients
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Directions
- Prepare a grill for medium-high heat.
- Season the chicken with salt and pepper. Grill the chicken, Roma tomatoes, poblano peppers and jalapeño, turning once, until the chicken has a good char and the vegetables are blistered, 6 to 8 minutes total. Transfer to a baking sheet to cool.
- Remove the stems from the charred peppers, then roughly chop the peppers and tomatoes. Add the tomatoes and peppers to a blender with the chipotles and adobo sauce. Blend until the mixture is well blended and combined, about 1 minute. Reserve for later.
- In a Dutch oven over high heat, brown the chorizo, stirring occasionally, until the meat is cooked and the fat is rendered, 4 to 5 minutes. Add the onion and garlic and cook until the onion is softened, 3 to 4 minutes. Carefully add the beer and cook until reduced by half, 4 to 5 minutes.
- Stir in the ancho chile powder, guajillo chile powder, smoked paprika, cumin and oregano. Mix in the reserved pepper and tomato mixture. Cut the chicken thighs into bite-size chunks and stir into the pot. Add the chicken stock and black beans to the pot and stir to combine. Bring to a boil, turn the heat to medium-low and simmer until the chicken is cooked through, 20 to 30 minutes.
- Stir in the honey or sorghum, lime juice, 1 teaspoon salt and 1 teaspoon pepper. Taste and adjust the seasoning as desired. Let the chili simmer for another 10 minutes or more to allow the flavors to meld.
- Serve garnished with crumbled queso fresco, sliced or chunked avocado and chopped cilantro.
