There’s a local BBQ place that makes a decent smoked chicken chili that my wife likes, so I figured I’d give it a shot. I think it came out pretty good, and she loved it. It had really good smoke flavor as I smoked the chicken thighs prior to placing them in the cast iron dutch oven with the other ingredients, and finishing it off.
White chicken chili (not real chili) is great. I even allow beans! Just don't confuse it with Texas Red... That's the first time I have seen a chicken chili that isn't white. Interesting.
I also have never had chicken chili that was not white including white beans. This looks incredible! What differences do you do in making up your chili, other than the chicken, that makes yours your own? In other words, we would love to have a rundown on your recipe!
Last edited by Alabama Smoke; April 27, 2020, 12:16 PM.
I also have never had chicken chili that was not white including white beans. This looks incredible! What differences do you do in making up your chili, other than the chicken, that makes yours your own. In other words, we would love to have a rundown on your recipe!
Thanks for the kind words. All I did different was use diced and stewed tomatoes, along with chili beans, black beans, and onions.
It looks really good. When I make chicken chili my wife always comments that, while good, it's supposed to be white, not red. Good to see I'm not the only one whose chicken chili is red.
It looks really good. When I make chicken chili my wife always comments that, while good, it's supposed to be white, not red. Good to see I'm not the only one whose chicken chili is red.
To be honest, before making this, I never knew that most people only really considered it to be chicken chili only if it was white
No, really: yers is a refreshin take on th idea, an I personally don't care if it's red or white...also, yer way, I don't haveta make up a roux, an then a white sauce.
I assure ya, I'll be tryin this out, then later tweakin it to my own style.
I greatly appreciate yer postin it, an plan to take full advantage of yer tutorial; I can eat chili 3 times a day, an not git tired of it.
This gives me another variety to play with, an I am lookin forward to th journey!
That looks really good! I wouldn't mind a rundown of that recipe either.
troymeister Hey no problem: I smoked four chicken thighs. When they were almost finished, I mixed up 1/2 diced onion, 2-14oz cans of stewed and diced tomatoes, and 1-14 oz can of chili beans in a cast iron pan and put it on the smoker. I took the chicken thighs and placed them in the cast iron pan as well, placed the lid on, and let it smoke until the thighs got tender and literally fell off of the bones, while ocassionally stirring (sorry I can't say how long that took as I can't remember). Once everything was finished, I picked the thigh bones out, ladled the chili over rice, added some cheese, and served.
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