Award Winning Chicken Chili
January 1, 2013
I have won the first two chili contests at work with this recipe. Super easy.
Award Winning White Chili w/
Apple Wood Smoked, Cherry Rubbed Yardbird
1 jar of your favorite salsa (I used homemade)
1 16 oz container sour cream
4 oz shredded cheese (I used Sargento’s Taco and Sargento’s Pepper Jack)
1 can each of great northern white beans, black beans and ROTEL (used Lime w/Cillantro)
2-3 cups chopped smoked chicken (see below)
cumin to taste, chili powder to taste, garlic powder to taste, pepper to taste
Combine all ingredients in crock-pot and heat on low until warmed through. Serve with tortilla chips, peppers, onions and cheese.
Smoked Chicken – Regular chicken or a rotisserie chicken can be used in this recipe. I think smoked chicken adds a deeper flavor profile though. For the smoked chicken, I spatchcocked (butterflied) a whole free range chicken. Discard neck, backbone and trimmings or use for stock. I used Simply Marvelous Cherry Rub and butter and rubbed under the skin and outside the skin. I then melted some butter and mixed in more rub and injected that into the breasts and thighs in a number of different spots. My homemade King Pig Ugly Drum Smoker was brought to 300 degrees over lump charcoal. I added a few chunks of local apple wood for flavor. Once the smoker is holding its temp, put the bird on for about 2 hours. Pull when the thigh reads 170 and let rest covered in foil to bring to 180 degrees.