Rating: 4 stars
Ratings
  • 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

prep:
20 mins
cook:
40 mins
total:
60 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (1)

Rating: 4 stars
09/21/2020
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