Cowboy Country Chipotle Chicken Chili

"As a long-time lover of hot stuff, I wanted to create a distinctive chili that used the smokey heat of chipotles. But, chipotles can be VERY hot, so I tempered the heat by using just the adobo sauce from the can, and also added some sweet elements (orange juice, anise seed, and molasses). These seemed to create a depth of flavor I hadn't anticipated. Using rotisserie chicken really makes the recipe come together quickly, and all the smokey notes make me think of enjoying a hearty chili next to a campfire out here in cowboy country."

Prep Time

15 minutes

Cook Time

15-20 minutes

Paired With

Main Protein



Cooking Oil 2 Tbsp., 1, 2 Tbsp, 1 tsp., 1/4 tsp., 4 cups, 3/4 tsp., 2-15 oz. cans, 1/2 cup, 1/4 cup, 1 tsp., 2 cups, 2 tsps., 2 tsps., 1 3-1/2 oz. bag, 3 Tbsps., 1/3 cup, 1, About 1/2 cup, About 2 tsps.
Medium onion, finely chopped
Minced garlic
Mustard Seeds
Anise Seed
Rotisserie Chicken, chopped
Adobo sauce from chipotles in adobo sauce
Great Northern Beans
Dark Molasses
Orange Juice Concentrate
Orange Zest
Crushed tomatoes (from a can)
Liquid Smoke
Apple Cider Vinegar
For Topping: Corn Chips, Crushed
Grated Parmesan Cheese
For Garnish: Jalapeno pepper, sliced
Sour Cream
Smoked Paprika


Heat the oil in a large skillet or dutch oven. Add the chopped onion, garlic, mustard seed, and anise seed and cook until the onion is translucent. Add the chicken, adobo sauce, beans, orange juice concentrate, orange zest, tomatoes, liquid smoke, and apple cider vinegar, and continue to cook until mixture is slightly thickened and hot (10-15 minutes).

While the chili is cooking, melt butter in a small frying pan and add the crushed corn chips. Saute until they begin to brown slightly, and then add the parmesan cheese. Cook a few more minutes to incorporate and heat everything together.

Serve the chili in bowls and top with the corn chip crumbs. Place a dollop of sour cream in the center of the bowl and garnish with jalapenos and smoked paprika.