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Hearty Chicken Chili

Recipe photo courtesy of Johnny Miller

This thick chicken chili will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.

Source: Martha Stewart Living, October 2010
Total Time Prep Servings



Cook's Notes

Chili can be refrigerated for up to 5 days or frozen for up to 1 month.

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How would you rate this recipe?
  • Grannycan
    11 JAN, 2015
    Sounds great. I've been making beef chili for years and the only thing I can see that might be missing is comino. I think they call it cumin in this part of the country. I would add a couple teaspoons at least. I usually roast the comino seeds in a small, dry skillet until they are fragrant and then grind them in my spice grinder. Much more flavor than buying ground comino. Happy eating!
  • kandace q
    12 AUG, 2013
    Made it and LOVE it!!!! I don't usually like chili and I hate beans, so I omitted them. I did serve the chili with cornbread and it was an instant hit. I also freeze it for later, thank you. I have a new favorite!
  • amymow
    17 JAN, 2011
    This is one of the best recipes ever! I've made it at least 6 times since it came out, it is a huge hit! I agree, the heat was a little much for me, so now I've toned it down a bit by de-seeding the jalapeno AND the chipotle chilis - makes a big difference. It is really one of the best dishes I've made, soooo delicious! Thank you!
  • FoodgasmSpecialist
    11 JAN, 2011
    BIG Lucinda fan however, this chili is too spicey with a flat finish. It lacks the complexities one is use to in a chili. Made the day before which gave me today to do some serious doctoring up. I made half a recipe and doubled the beans (used dry pinto as this was all I had on hand), added 2 times more stock, pureed 4-5 addt'l tomatoes, a half of a green pepper that I had on hand, cumin, mexican oregano
  • MS10342954
    9 JAN, 2011
    I LOVE this recipe. I think this will be my default chili recipe from now on.
  • amp215
    9 JAN, 2011
    Dont be afraid. I made this with chicken and found it outstanding. The heat was clearly present but not overbearing (we do like spicy foods). If you are concerned, use one chipotle and be sure to remove the jalapeno seeds. I'm trying this "base" with a combination of beef and pork that I slow raised yesterday. Cannot wait for dinner!
  • frelll
    7 DEC, 2010
    What do I change to make this not so hot? I don't want to loose the wonderful flavor just make it so our mouth's don't burn.
  • mchema
    12 NOV, 2010
    I indeed used TWO CANS of Chipotles.... This was the first time I used this ingredient. I only took two bites of this before I realized something was very, very wrong! I couldn't figure out what I did wrong until I watched Man Hungry. I felt so stupid! I will try it again with just two chilies. USE ONLY TWO!!!!
  • Fastskier
    11 NOV, 2010
    I made this last nigth. Delicious..Lucinda helps me decide what to cook for dinner.I run out of ideas
  • XicanaMama
    10 NOV, 2010
    I like chili thick

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