Recipe of the Week
Chicken chili
Courtesy of
Arthur Vernon II

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5 Tbsp. vegetable oil
3 large onions, chopped (about 6 cups)
3 fresh or canned jalapeño peppers, seeded, finely chopped
3 Tbsp. minced garlic (about 9 medium cloves)
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried coriander
1 tsp. ground cinnamon
4 cups chicken broth
2 12-oz. beer cans
2 16-oz. cans crushed tomatoes
3 15-oz. cans pinto or kidney beans, drained
8 cups cubed cooked chicken or turkey
1 oz. unsweetened chocolate, grated
2 Tbsp. fresh lime juice
2 tsp. salt
3 medium yellow or red bell peppers, seeded, cut into ½ inch pieces
Sour cream, salsa, grated sharp cheddar cheese, and chopped scallions or red onion for garnish (optional)


Heat 3 Tbsp. oil in Dutch oven or large saucepan over medium heat. Add onion and sauté until softened, 5 minutes. Add jalapeño peppers, sauté 1 minute. Add garlic, chili powder, cumin, coriander, and cinnamon. Cook 1-2 minutes stirring to coat thoroughly. Stir in broth, beer, and tomatoes. Cook 1 hour stirring occasionally. Add beans and cook uncovered 30 minutes. Add chicken, chocolate, lime juice, and salt to Dutch oven stirring until chocolate is melted. Taste and adjust seasonings.

Meanwhile, heat remaining 2 Tbsp. oil in medium skillet over medium heat. Add bell pepper and sauté only until crisp-tender, 3-5 minutes.

Serve chili hot with sautéed bell peppers, sour cream, salsa, grated cheddar cheese, and scallions or red onions, if desired. Serves 12.

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