Grilled Chicken Chocolate Chili Recipe 🌶️🍗
Description: This hearty and flavorful chili is best prepared the night before, allowing the flavors to meld together perfectly. By grilling the chicken and adding it to the chili just before serving, you achieve a delightful contrast in texture and taste. The dish is beautifully presented when served in a bread bowl, making it a showstopper at any meal. Prepare ahead of time for an easy and impressive dinner.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Recipe Category: Poultry
Servings: 6
Ingredients:
- 1 1/2 teaspoons salt 🧂
- 1 teaspoon pepper 🌶️
- 1 teaspoon garlic powder 🧄
- 1 teaspoon ground cinnamon 🍂
- 2 1/2 teaspoons cumin powder 🌿
- 2 teaspoons onion, finely chopped 🧅
- 1 can (14.5 ounces) stewed tomatoes 🍅
- 2 cups water 💧
- 1 cup tomato sauce 🍅
- 1 can (15 ounces) black beans, drained and rinsed 🖤
- 1 can (15 ounces) dark red kidney beans, drained and rinsed 🍲
- 1 tablespoon chopped fresh cilantro 🌿
- 1 large green bell pepper, diced 🫑
- 4 boneless, skinless chicken breast halves 🍗
- 3/4 cup olive oil 🫒
- 1 additional teaspoon salt 🧂
- 1 tablespoon chopped fresh cilantro leaves 🌿
- Optional: 1/4 teaspoon cayenne pepper 🌶️ (for added heat)
Instructions:
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Prepare the Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the salt, pepper, garlic powder, ground cinnamon, cumin powder, and chopped onion. Sauté until the onions become transparent and aromatic, about 5-7 minutes.
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Build the Chili: Stir in the stewed tomatoes, water, tomato sauce, black beans, kidney beans, and 1 tablespoon of chopped fresh cilantro. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 45 minutes, stirring occasionally.
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Marinate the Chicken: While the chili simmers, prepare the chicken. Cut the chicken breasts into bite-sized pieces. In a bowl, coat the chicken pieces with 3/4 cup of olive oil, 1 teaspoon of salt, and 1 tablespoon of chopped cilantro leaves. For best results, let the chicken marinate overnight in the refrigerator. If you’re short on time, allow it to marinate for at least 30 minutes.
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Grill the Chicken: Preheat your grill or broiler. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken pieces for 4-5 minutes on each side, or until they are fully cooked and have nice grill marks. If using a George Foreman grill, or broiling, adjust cooking time accordingly.
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Finish the Chili: After the chili has simmered for 45 minutes, stir in the diced green bell pepper. Continue to simmer for an additional 30 minutes, or until the chili reaches your desired consistency. If the chili becomes too thick, add a bit more water, broth, or even a splash of black coffee for extra depth of flavor.
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Combine and Heat: Once the chili is ready, gently stir in the grilled chicken. Allow the mixture to heat through over low heat for about 20 minutes, just to let the flavors combine. Avoid cooking too long to keep the chicken tender.
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Adjust Seasoning: Taste the chili and adjust the seasoning if necessary. For a bit more heat, you can stir in the optional cayenne pepper.
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Serve: Serve the chili over a bed of rice or in individual bread bowls for a fun and hearty presentation. Top with your choice of sour cream and grated jalapeno-jack cheese for added flavor and texture.
Toppings:
- Sour cream 🥄
- Grated jalapeno-jack cheese 🧀
Notes:
- This chili is perfect for making ahead. The flavors intensify and improve after sitting overnight.
- For a vegetarian option, you can skip the chicken and add more beans or vegetables of your choice.
Enjoy this rich and comforting Grilled Chicken Chocolate Chili, a dish that’s as delightful to serve as it is to eat! 🌶️🍲🍞
