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‘FIRST PLACE’ Sweet and Spicy BBQ Chicken Chili {Cook}

Last fall, I entered a Chili contest, with hopes of nothing more than supporting the event, which was being put on by a group of new friends.  I love traditional spicy chili, but I wanted to do something different than the ground beef with (or sometimes without) beans, and I had made this chicken chili, which was super tasty, and perfect combo of spicy, sweet, BBQ flavors.  The standout ingredients are the liquid smoke and the smoked paprika, which really add depth and complexity to the the mix.  I also love how you get the flavor of a great BBQ, but barbecue sauce isn’t actually in it…it’s crazy how these flavors come together!  Anyway – I WON!  I was super shocked, and everyone had the nicest things to say about this chili.  So much fun!!  

The best part is how super-easy it is…you literally just dump everything into the crockpot, give it a quick stir, and then get on with your life for a few hours.  And it makes a huge batch, and if you’re like me and crave leftovers of something I love, this is perfect for a few meals.

What you’ll need:

1.5 lbs. chicken breasts

1 tablespoon olive oil

4 garlic cloves, minced

1 small onion, chopped

1/2 cup ketchup

3 tablespoons brown sugar

2 teaspoons yellow mustard

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

15-16oz. cans cannellini, kidney, and pinto beans, undrained

1 4oz. Can mild diced green chiles

2 teaspoons liquid smoke

2 teaspoons chili powder

1 teaspoon each ground cumin, smoked paprika, and salt

1/2 teaspoon pepper

1 14.5 oz. can low sodium chicken broth mixed with 1 tablespoon cornstarch

Hot sauce (I love Texas Pete’s)

Sour Cream

Fresh Cilantro, chopped

Cheddar or ‘Mexican blend’ cheese, shredded

Tortilla chips

Put ingredients in a crockpot, mix, and cook for 3-4 hours on high or 6-8 hours on low.  About one half hour before the end of proposed cooking time, take chicken out, shred, and return to crockpot to continue cooking.  

Add Hot sauce to taste after cooking, and garnish with cilantro, cheese, sour cream.  Serve with tortilla chips.  

Krista Brackin Photography



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