Author Notes
This chili is based on Jimmy Fallon's Chili for Martha Stewart 2009, but with chicken. Have fun with your crockpots! I know this isn’t a new recipe ( hope to have one up soon!) but it is my most “hands-off” thing I could find. —purduetina
Ingredients
-
oil for crock and skillet
-
3.5-4 pounds
boneless, skinless chicken breasts and/ or cutlets or some of both!
-
1
onion
-
3
cloves garlic
-
1/4 cup
chili powder
-
1 tablespoon
dried oregano
-
1 1/2 teaspoons
cumin
-
1/4 teaspoon
cayenne pepper
-
2
cans (28 ounce) diced tomatoes
-
1
can (15 ounce) kidney beans
-
1
bottle Guinness extra stout
-
1
can (~15 ounce) creamed corn
-
grated cheese (for serving)
Directions
-
Cook onion and garlic until translucent, maybe a little brown, 5 minutes in skillet on medium heat.
-
In a large, (or even just a 5 quart crockpot- all of this chili will fit-barely) add all ingredients- except the chicken- including liquid with tomatoes (add kidney beans later if you prefer that texture). Stir to combine, then add chicken breasts and cutlets. Be sure chicken is covered.
-
Cook on high for about 6 hours. Remove chicken breasts and carefully shred with two forks. Cutlets can be broken into smaller pieces (not shredded) for some variety- some shredded chicken and some larger chicken chunks. Cook for about another hour or serve immediately. Don't worry about cooking with the lid off to thicken.
-
Serve with grated cheese.
See what other Food52ers are saying.