Ancho Chicken Chili
So instead of my daughter missing out…I developed this tomato free recipe for Ancho Chicken Chili!
Chili has always been a huge favorite with my kids and is requested often.
However, my daughter has developed an allergy to tomatoes.
This one starts with dried ancho chiles, which you can easily order from Amazon.
Just click the picture to order 🙂
How to make Ancho Chicken Chili
Bring two cans of chicken broth to a boil and remove from heat.
Then rip the stems off of 5 dried ancho chiles and add them to the broth.
Let them soak for at least 30 minutes.
While the chiles soaked I used a food processor to pulse the veggies for this chili.
You could cut them with a knife of course, but sometimes I’m feeling lazy and pulse them a few times to make my life a little easier 🙂
The veggies are onions, poblano peppers, jalapeno peppers, a red pepper, and garlic.
Chop the garlic separately because it goes into the chili pot at a different time.
See…perfectly cut with just a few pulses!
You’ll also use the food processor to blend the ancho chiles and chicken broth.
Make sure it’s completely cooled to avoid the lid popping off from too much steam.
I added a few ice cubes to mine just to be sure.
The onions and all the peppers go into a large chili pot over medium heat with olive oil first.
Cook about 10 minutes, stirring a few times.
Everything else goes into the pot with the veggies.
Garlic, ground chicken, chili powder, paprika, cumin, brown sugar, crushed red pepper flakes, brown sugar, kosher salt, pepper, a can of beer, and the blended ancho chili and chicken broth mixture.
Let this simmer away on the stove for at least 20 minutes.
Taste for seasoning and add more kosher salt, pepper, or any of the spices according to your taste.
You could easily let this sit and simmer for longer…the flavors will just keep getting better and better!
We topped our Ancho Chicken Chili with hot sauce, sour cream, cheese, and cilantro.
Also had it with cornbread and it was the perfect combo!
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Recipes similar to Ancho Chicken Chili to try…
Chile Colorado Beef Stew
Mexican Shrimp Pad Thai
Slow Cooker Chicken Birria
Italian Sausage and Orzo Soup
Loaded Potato Soup
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Ancho Chicken Chili
Ancho Chicken Chili is a delicious and easy chili recipe made with ancho chiles and ground chicken, so full of yumminess!
- 2 14 oz cans chicken broth
- 5 dried ancho chiles stems removed
- 2 onions
- 2 jalapeno peppers
- 2 poblano peppers
- 1 red bell pepper
- 6 cloves garlic
- 1 Tbsp olive oil
- 2 pounds ground chicken
- 4 Tbsps chili powder
- 2 Tbsp paprika
- 1 Tbsp cumin
- 1 Tbsp brown sugar
- crushed red pepper flakes (as much or little depending on spice preference)
- kosher salt, pepper
- 1 12 oz can beer
- optional toppings: sour cream, cheese, cilantro, hot sauce
Put the chicken broth in a small saucepan and bring to a boil. Remove from heat and add the dried ancho chiles (stems removed). Let this sit for 30 minutes, then blend in a food processor or blender until smooth (if liquid is still hot add an ice cube or two to cool before blending). Set this aside for later.
Dice the onions, poblanos, jalapenos, and red pepper (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
In a large soup pot over medium heat add olive oil, onions, poblanos, jalapenos, and red pepper. Cook, stirring occasionally for 10 minutes.
Add garlic, ground chicken, chili powder, paprika, cumin, brown sugar, crushed red pepper flakes, kosher salt, pepper, beer, and the blended chicken broth and ancho chile mixture from earlier. Cook, stirring occasionally for 20 minutes.
Taste for seasoning and add additional chili powder, kosher salt, and pepper if needed.
Serve with sour cream, cheese, cilantro, and hot sauce if desired.