It must be just me, but from the thread title, I thought you were an African-American looking for a chili recipe like a soul food, and didn’t want any white people to contribute…
My first guess as to the meaning of this was: “No white meat chicken!”
My second guess, which I actually thought made more sense: “No recipes from white people!”
How about some real chili, that is- with none of them goddamn beans? 
But seriously, get a real Texas chili recipe, bean-less.
I would think chicken is a little bit too light on flavor to get the traditional Texas red treatment, but that might just be me.
3lbs chicken breast (uncooked)
1 lg. white onion chopped
1 lg can of whole peeled tomatoes
1 (7oz) can of chipotle peppers in adobo sauce. (found in the Mexican isle if your store has one. If not, you may need to go to the Mexican grocery store.)
Cumin, red pepper, salt, garlic powder.)
Put tomatoes, chipotle peppers in a blender and liquefy. Take that and other remaining ingredients and put in crock-pot. Slow cook. after about six or so hours take a strong spoon or spatula and break up the chicken inside the crock pot into manageable bite size pieces. (This is easy to do as the chicken just falls apart) Cook for another two or so hours. Serve with broken tortilla chips.
As far as the spices go; I’d like to give you exact measurements but I don’t USE exact measurement myself. I just “eye ball it” or as I like to call it: “Channel my inner chef”
(you may need to add more tomato sauce if dish isn’t saucy enough. I always keep an extra can on hand just in case.)
Yes, you are likely right. But how about Buffalo meat?
[Hijack]Puree 1/3 of your beans and add them back in and you’ll thicken your white chili right up.[/hijack]
I just got a recipe from a coworker, for a red chicken chili he brought to my work’s Chili-fest. I haven’t made it myself, but it was excellent. Let me see if I can find the link . . .
Ah. Here it is.
My coworker added the following written notes:
Added to “Ingredients”: “2 T. caribbean-style dry jerk seasoning and 1/2 c. vodka”.
Added to “Instructions”: “Cook chili 'til chicken falls apart.”
And at the bottom: “This tastes better the second day, so I make it a day early, refrigerate it overnight, and then re-heat it before serving.”
This is an “everything but the kitchen sink” chili. Not at all suitable for the chili purists who say chili should be beef and tomatoes and chiles and that’s it. I am proud to say that this is my own invention. I have recently been adding a handful of chocolate chips to deepen the flavor. And yes, using chicken thighs is mandatory. Any other part gets dried out.
2 lbs of boneless, skinless chicken thighs, chopped
10 oz mushrooms, chopped
1 large red onion, diced large
1 red bell pepper, diced large
1 can kidney beans (with chili seasoning or chili starting)
1 can corn, drained
2 canned chipotle peppers*, with ~ 2 tsp adobo sauce (cut in half, if you’re cautious)
1 jar salsa
1 bottle of beer
1 tbs chili powder (cut to 2 tsp, if you’re cautious)
2 tbs brown sugar
2 big handfuls of corn tortilla chips
salt and pepper
canola or veggie oil
Heat a large pot on medium-high heat; add 1 tsp oil.
Salt and pepper the chicken; roll in 1 tbs oil.
Brown the chicken (in two patches); remove from pan.
In a small blender, blend the chipotles and adobo sauce with ~ ¼ of the beer.
Sautee the mushrooms for about 4-5 minutes.
Add the onions and sautee; add the red bell pepper just before the onions are done.
Add the remaining ¾ of the beer to deglaze the pan.
Add everything to the pan, stir, and simmer for at least one hour, or until the chicken is tender and the tortillas are completely dissolved…
Bison? Sure. Venison? Bring it on! Pork? Works for me!
It sounds delicious, really it does, but you lost me with the brown sugar and canned corn. I would add a can of hominy and a can of tomatoes or some kind of chile pepper sauce. No sugar should ever be added to chili, unles it’s a natural sugar from fruits.
Thanks for all the responses everyone! I see some great stuff here.
I’ve currently got a batch of chili on the stove simmering that I’m experimenting with now. Here’s the story, my company in it’s infinite wisdom decided to give all it’s employees 23 lb turkeys for Thanksgiving. While this is nice and generous an all, they didn’t bother to inform anyone until last Friday when they were giving them to us on Monday morning. Also, my company is almost entirely staffed with young, single people who generally aren’t hosting a turkey dinner, and if they are it’s only for a few people. The upshot is, I had a giant 23 lb turkey to cook and use. That dovetailed nicely with this thread I suppose.
I did a little googling and found this Turkey Chili Recipe. It’s pretty basic, and I figured I’d try cutting it in half and making it to see if it will suit my purposes for the cook-off. I’m hoping it does because I have a huge cooked breast and 2 drums and thighs in my freezer to use up.
So far I’ve tweaked the recipe a little by upping the amount of chili powder and red pepper flakes as well as adding some cayenne pepper. The first few tastes were a little too mild for my liking. I also have a red jalapeño standing by as well as a can of chipotles in adobo for late additions to up the heat and complexity if I want.
After about 30 minutes on the stove I found it to be a little bit too thick since I added about 50% more turkey and used a 28oz can of tomatoes instead of the 35oz called for. So I’ve added extra chicken stock and a few cups of water while it cotinues to simmer. I’ll let you know what the end result is.
Alice and missred, I like the idea of building off a mole. It inspired me to pick up a can of chipotles for this recipe and I’m also thinking about tossing in a little chocolate to later iterations so see if it rounds out the flavor.
Jodi, I’m digging that recipe you linked to. My standard beef chili recipe has a ass-load of chili powder like that one does, so I bet it’s going to be right up my alley.
devilsknew that recipe sounds pretty awesome, though I’m not really sure I could sell it as a “chili” for my fairly unadventurous Midwestern meat-and-potatoes family. I do like the fact that you suggested a Turkey dish at the same time as I was looking for my own ideas to use up Turkey Day leftovers.
NajaNivea, that’s just the type of recipe I was hoping to see when I started this thread. I like my food extra spicy too so you can bet that I’ll be tossing in a bunch of extra heat too. One question though, it seems that recipe is really light on chili powder. Do you find that it lacks a little “chili-ness”?
It does sound pretty good, but I’m with you on the corn part. I also find the mushrooms to be a bit :dubious: .
The brown sugar though is cool by me. When I use canned tomatoes in my pasta sauce it tend to add a little sugar to kill that bitterness that canned tomatoes have. I can see brown sugar being perfect to balance out a chili recipe due to that nice molasseses bite. Of course, only as needed, it shouldn’t lend a sweetness at all.
I know you all have been waiting with baited breath, so I’ll give my review. It’s a raging success. This recipe turned out fantastic. It’s just what I was hoping for, spicy but not too overwhelming for a big group. A hearty texture due to the shredded turkey instead of ground meat. If anyone wants a good use for some leftover turkey, I suggest you give it a shot. Here’s what my final recipe looked like:
3 cups shredded, roast turkey (half white and half dark meat)
1/2 medium onion, diced
1/2 medium green pepper, diced
1 tsp minced garlic
1 28oz can crushed tomatoes
1 tbsp tomato paste
1 15.5oz can light red kidney beans
2 cups chicken stock
2 cups water
2 tbsp chili powder
1 tbsp crushed red pepper flakes
1/2 tbsp ground cumin
1/2 tbsp cayenne pepper
1 tsp oregano
1 tsp black pepper
salt
olive oil
First, saute the onion and pepper in olive oil for about 5 minutes until soft. Add the garlic, chili powder, cumin, cayenne and red pepper and enough oil to keep the spices from burning and cook for about 1 minute more. Then add the tomatoes, paste, beans, oregano, salt and pepper, stock, water and turkey. Stir occasionally and simmer for about an hour. Serve simply with a little shredded cheddar and sour cream if you like.
There you have it, really simple and fast by chili standards. Takes minimal prep time once you have the turkey handy. It’s fairly healthy considering it’s roast turkey instead of beef. Pretty sure that turkey in my freezer has a destination in about a month.
I have one that people keep asking me to make and my fucking room mate ate a full gallon last time I made it.
6 quarts or so total
3 pounds ish of boneless skinless thighs
one big ass can of pinto beans 40 oz
1-3 cans of black beans, (add one can, then add the others later if you still have room)
one jar of hot salsa
1/4 jar (12oz size) canned jalopenos
one large onion, sweet yellow or red your choice
one red and one orange or yellow bell pepper
one can of tomatoes (another maybe, if you have room)
one cup or so of garlic sliced into quarters or so, (not finely chopped)
one bunch of cilantro
and the following spices
approx 1/4 cup chili powder
approx 1/4 cup cumin
crushed red pepper flakes to taste, about 2 tables spoons
salt, its a good idea to add some at this point just not to much, (there will be more salt added later so just a couple pinches or twists on the sea salt grinder.)
a pinch of cinnamon, to give a good idea of how much, if you took a dime and made a cone of cinnamon on top of it it would be twice what you need.
chop up the veggies fairly large but still bite sized, mix everything into crock pot but the lid on it and let it sit in the fridge for 24-48 hours before cooking on low for another 8-10 hours.
once its been cooking for awhile (6 hours or more) add a generous amount of crushed corn chips mix them in and if its still to watery add more. (this is where the extra salt comes from)
letting things mix for a day or 2 seems to eliminate the “this is better the next day” factor.
Oh, whoops. Make that a big, fat tablespoon of chili powder.
To each their own. The sugar is added pretty much for exactly the reason Omniscient said. It cuts the “cannedness” of the salsa. As for the corn &/or mushrooms, I did say that the recipe is different. I just really like corn in TexMex cooking and the mushrooms add some unami.
The one thing I would heartily recommend for any chili chef is the chipotles & adobo. Instant smokey spiciness in a can! And, a tip from America’s Test Kitchen: once you use what you need from the can, freeze the rest into single use portions for future batches.
If you’re going to use corn, cut it fresh off the cob!
Here’s a great idea…
Make a special Chili Adobo Paste as a flavor booster for your poultry chili.
1 bag of craisins
2 cans of chipotles (including adobo)
1 head of sweet roasted garlic
1 small bag each of rehydrated anchos and guajillos (seed and stem, toast in a dry hot pan for seconds, pour hot water over, rehydrate.)
1 cup toasted pepitos (hot dry pan again)
salt, vinegar, and the soaked pepper water to dilute.
Combine chipotle, craisins, garlic, chiles, and punkin seeds and blend smooth in a blender. Fry the paste with a decent amount of olive oil for around five minutes. Add the rehydrated chili water, a large handull of salt, and a 1/4 cup of vinegar to thin and preserve, bring up to a boil, reduce to a thick sauce/paste. Put in a clean sterilized jar. Should keep for a few months in the refrigerator, and a couple months after opening in the fridge. Add a couple tablespoons to chili as a booster.
Whatever you do, don’t make this recipe for Chili. Never, ever make that recipe for Chili.
Oh. My. Lord. What drunk off his ass college student dreamt up that recipe?