Crockpot Chicken Chili 2 Ways

Two basic basic chili recipes are made more flavorful with fresh chili powder made from scratch.

Ok, there are three different recipes in this post so hold on to your hats! We have chili often at our house. It’s easy and pretty healthy. Serve chili with shredded cheese, green onions, chocolate chips, sour cream, avocado, and/or chopped tomatoes.

First up: the chili seasoning.

Make your own chili seasoning

3 dried ancho chiles
3 dried Pasilla chiles
3 dried Guajillo chiles

1 tablespoon ground cumin
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
3 tablespoons brown sugar
1 tablespoon kosher salt

Choose some dried chiles from the market. I like a mix of Ancho, Pasilla, and Guajillo, for a sweet/smokey combo that isn’t too hot. Use a combo that makes sense to you, and don’t be afraid to experiment.

To prep the chiles, stem and seed them by cutting off the tops with kitchen shears and shaking or scraping out the seeds (SAFETY: Use gloves and be sure not to touch your eyes). Cut the chiles into small pieces and toast them in a dry pan over medium heat for 5 minutes until they become fragrant.

When the chilis are toasted, put them in a blender and grind them finely. Don’t open the container, and be sure to let the contents settle for a minute once they are done. Transfer the powder to a spice container and add the rest of the ingredients.

Note about the sugar: Not everyone adds sugar, but I like to play with salty sweet in my food. In addition, this makes an epic dry rub for tri-tip meant for the grill.

Fast and Easy Chicken Chili

1 lb of chicken tenders or breast
1/4 cup chili powder or chili seasoning (see below to make your own)
1 medium chopped onion
1 12 oz. can crushed tomatoes or tomato sauce
6-12 oz. water or broth
1 1/2 cups (1 can) pinto, navy, or black beans rinsed and drained
Optional: 1 bell pepper

Stew the chicken with onion chili seasoning, onion, bell pepper, sauce, and water for at least 4 hours on low. Add the beans 20 minutes before serving.

You can easily adapt this recipe for the stove top. Brown the chicken with the onions. After the chicken is cooked, add the seasoning and stir on high for 2-5 minutes. Add the other ingredients except the beans and cook on low for at least 1/2 hour. Be sure it comes to a strong simmer. Add the beans 5 minutes before serving.

All Day Bean and Bacon Chicken Chili

1/2 package of bacon cooked, drained, and chopped
1/1/2 cups (15 oz) dry beans of your choice
7 cups chicken broth or water
1 lb chicken breast
1 small/medium onion, chopped
1 green pepper
2-3 cloves garlic, chopped.
1/4 cup chili seasoning, divided into 2 portions
1 can crushed tomatoes or tomato sauce

Pour rinsed beans into slow cooker. Add the chicken, bacon, onion, green pepper, garlic, and half of the chili seasoning.

Add 7 cups of broth or water and put lid on slow cooker. Cook on high for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes and remainder of chili seasoning. Cook on low for an another hour.