Smoking Chilli Chicken Sweetcorn Pizza Food

SMOKED CHICKEN CHILI

Smoked Chicken Chili image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
4 cloves garlic, finely chopped
2 small yellow onions, cut into small dice
1 poblano pepper, ribs and seeds removed, cut into medium dice
1/4 cup chili powder
3/4 to 1 cup heavy cream
1/2 cup chicken stock, plus more if needed
One 15-ounce can hominy, drained and rinsed
2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker)
One 15-ounce can white beans, drained and rinsed
1/4 cup masa harina, plus more if needed
Kosher salt
Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges

Steps:

Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

CHICKEN-CORN CHILI

Chicken-Corn Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

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