Smokey Firehouse Chili
- Provided by: Brandon Wilson aka The Fire Foodie
- 3 pounds boneless skinless chicken thighs
- 29 oz. can of black beans (Drained)
- 29 oz. can of small white beans (Drained)
- 28 oz. can of diced tomatoes
- 3 green bell peppers (Diced)
- 1 pound bacon (Diced)
- 24 oz. bag frozen corn
- 8 celery stalks (Diced)
- 2 large onions (Diced)
- 12 garlic cloves (Chopped)
- 3 chipotle Peppers (Chopped)
- 1 cup olive oil
- 1 Tbsp. Liquid smoke
- 8 oz. chicken stock
- Dry Seasoning Rub (see below)
Ingredients Print Recipe
Take half of the dry seasoning and combine with olive oil and liquid smoke.
Marinate chicken thighs in the previously made marinade. (Recommend 24 hours, but at least 2 hours)
Grill or saute marinated chicken thighs until done and set aside to cool. If you sauté the chicken thighs in a pan. You will want to cook half of the vegetable mixture in the pan to capture all of the residual flavors from the pan.
Chop celery, onion, and peppers. Crush garlic cloves. Chop up chipotle peppers, and dice bacon. Cook bacon in large pot.
Add celery, onions, and peppers to bacon and continue to cook about 5-10 minutes. Then add garlic cloves.
After garlic starts to cook, add remainder of spice mixture to veggies and cook for additional five minutes.
Add crushed tomatoes, corn, chipotle and chicken stock to the mixture, continue cooking on low heat.
Once the chicken is cool, dice to desired size. Then add to the pot with the vegetables.
Add beans to pot and continue to cook on low heat for at least 20-30 minutes.
Dry Seasoning Rub Ingredients:
3 Tbsp. garlic powder
3 Tbsp. ground cumin
2 Tbsp. oregano
4 Tbsp. kosher salt
1 Tbsp. thyme
3 Tbsp. Chili Powder
2 Tsp Black Pepper
Optional Garnishes: Shredded cheese, diced raw onion, pickled jalapenos, your favorite corn chip