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Red Bean & Smoked Chicken Chili
Serve a sumptuous chili that has a spicy and a dark side with Bush’s Best® Low Sodium Dark Kidney Beans, chipotles, poblano peppers, dark chili powder, and the unexpected addition of dark chocolate.
- Cook Time
5 Hours5 Mins
- Serves
185
INGREDIENTS
- 10, #10 cans Low Sodium Bush’s Best® Dark Red Kidney Beans, drained and rinsed
- 10 each Pilgrim’s Pride whole chickens, rinsed and patted dry
- 1 ¼ cups McCormick’s GrillMates sweet-n-smoky rub
- 5 lbs Yellow onions, medium diced
- 5 oz Fresh garlic, minced
- 2 ¼ lbs Poblano peppers, medium diced
- 5 lbs Roasted red bell peppers, peeled and medium diced
- 12 oz Dark chili powder
- 2 oz Ground cumin
- 2 oz Black pepper
- 5 oz Kosher salt
- 6.5 oz Chipotles in adobo, puréed
- 3 gal + 3 qt Low sodium chicken stock
- 10, 28 oz. cans Tomatoes, diced
- 5 oz Scallions, sliced
- 15 oz 70% dark chocolate, chopped
INGREDIENTS
- 10, #10 cans Low Sodium Bush’s Best® Dark Red Kidney Beans, drained and rinsed
- 10 each Pilgrim’s Pride whole chickens, rinsed and patted dry
- 1 ¼ cups McCormick’s GrillMates sweet-n-smoky rub
- 5 lbs Yellow onions, medium diced
- 5 oz Fresh garlic, minced
- 2 ¼ lbs Poblano peppers, medium diced
- 5 lbs Roasted red bell peppers, peeled and medium diced
- 12 oz Dark chili powder
- 2 oz Ground cumin
- 2 oz Black pepper
- 5 oz Kosher salt
- 6.5 oz Chipotles in adobo, puréed
- 3 gal + 3 qt Low sodium chicken stock
- 10, 28 oz. cans Tomatoes, diced
- 5 oz Scallions, sliced
- 15 oz 70% dark chocolate, chopped
DIRECTIONS
- Rub each chicken with approximately 2 Tbsp of the sweet-n-smoky rub. Smoke the chickens at 225°F for 3 hours. If needed, the chickens can be finished off in a moderate heat oven. Once internal temperatures of 165°F, set aside and allow to cool. Remove skin, debone and chop into medium size pieces and reserve.
- In a large stock pot or steam jacket kettle, begin sautéing onions, garlic and poblano peppers until softened. Add all remaining ingredients except the chocolate and reserve smoked/chopped chicken. Bring to a simmer and cook at medium heat for 2 hours (if getting too thick, decrease the heat to low, but still simmer for 2 hours).
- After 2 hours, add reserved smoked/chopped chicken and chocolate. Stir to combine. Adjust seasoning if needed.
