Prep Time
10 min
Cook Time
6h
Yields
6 - 8 servings
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
From Food Network Kitchens.
ADVERTISEMENT
ingredients
2
lb(s) ground chicken, coarsely ground preferred
3
Tbsp chili powder, plus 2 tsp
1
(15-oz) can kidney beans, drained and rinsed
1
(15-oz) can white beans, drained and rinsed
2
(28-oz) cans diced fire roasted tomatoes
1
medium sweet potato (about 10 oz), peeled and shredded
1
(15-oz) can low-sodium chicken broth
¼
cup instant tapioca (recommended: Minute tapioca)
1
- 2 chipotle chiles in adobo sauce with seeds, chopped
2
Tbsp soy sauce
1
Tbsp kosher salt
1
Tbsp onion powder
1
tsp dried oregano
1
tsp ground cumin
¼
tsp ground cinnamon
1
pinch ground cloves
½
- ¾ cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
ADVERTISEMENT
directions
Notes
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Step 1
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Step 2
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.