Make Ahead

Chicken & Apple Cider Chili

February  6, 2014
0 Ratings
Author Notes

Nobody knew the secret ingredient in this chili was apple cider until I mentioned it, but I think the cider, along with the fall herbs, added a unique depth of flavor to a basic chicken chili. —foxeslovelemons

  • Makes about 14 cups
  • 1-1/2 tablespoons olive oil
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 medium yellow onion, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • Meat from 2 roasted or rotisserie chickens
  • 55 ounces Great Northern beans, rinsed and drained
  • 3 cups chicken stock
  • 2 cups apple cider
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Chopped apples, for garnish (optional)
In This Recipe
  1. Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves and onion; cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add cornstarch, sage and thyme; cook 1 minute, stirring constantly.
  2. Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika and cayenne. Bring to a simmer; simmer 10 minutes, stirring frequently. Transfer to a slow cooker and cook on low 8 hours or on high 4 hours.
  3. Serve chili garnished with chopped apples, if desired.
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