Rating: 4 stars
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.

Recipe Summary test

20 mins
40 mins
60 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.

  • Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

Cook's Notes:

You can use 4 to 6 smaller peppers instead of 1 bell pepper.

You can use 2 teaspoons dried cilantro instead of fresh.

Nutrition Facts

549 calories; protein 45.1g; carbohydrates 50.2g; fat 18g; cholesterol 91.6mg; sodium 767.3mg. Full Nutrition

Reviews (1)

Rating: 4 stars
I didn’t have much hope for this recipe. In fact I thought “three stars” without making it. Aside from using pulled rotisserie chicken (to save on prep, and I like the look better) no changes made. Good, but not enough wow factor where I want to make it again. Read More