Killer Chicken Chili Food

KILLER CHICKEN THIGH MARINADE

Steps:

• Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
• Preheat oven to 450 degrees F.
• Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
• To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

KILLER CHILI

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
• Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

KILLER CHICKEN CHILI CROCK POT VARIATION

Steps:

• Cut up the thigh meat into fork sized chunks and marinade over night in the BBQ sauce, I used the Seminole Gold#32345.
• Put the chicken chunks and the optional sausage on a tray in a 350 oven till the chicken is cooked through, 20 min or so, and set aside.
• Put all the beans{drained} in the Crock pot.
• I like to mix my beans both for the color and the tastes, but it's not necessary.
• I like the garbanzos some don't.
• Rough chop 1 onion add now.
• Bash the spices down to the Tomato Paste add now.
• Mix water vinegar and Tomato paste add now.
• Put the crock pot on high for a couple hours.
• Add the chicken and optional sausage.
• Put the crock pot on Med.
• If it's sloppy in the pot add the grits or Masa and mix in, this is intended as a thick almost FORK EATIN chili.
• If it gets too thick add a wee bit of water or chicken stock.
• After 2 to 3 hours or so on medium add the second Onion chopped fine.
• Give it another hour or so on Med and Dish up.
• This freezes well.

KILLER WHITE CHILI

Steps:

• 1. Wash beans. Cover with water and soak overnight.
• 2. Place beans in a 5-quart Crock Pot with the chicken stock.
• 3. In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
• 4. Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
• 5. Cook on low for 6-hours, covered.
• 6. Just before serving, add cream cheese and let it melt for about 15-minutes.
• 7. Then stir it through your chili.

CHILE CHICKEN CHILI

Steps:

• Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
• Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.