Alice’s Chicken Chili-Chili Bang-Bang
Alice’s Chicken Chili-Chili Bang-Bang
Alice’s Chicken Chili-Chili Bang-Bang
Recipe By:

  • 1 deli-roasted chicken, deboned and shredded
  • Olive oil
  • 2 Vidalia onions, chopped
  • 1 of each color bell pepper (red, orange, yellow, green) chopped
  • 3 T. minced garlic
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (10-oz.) can Rotel “Chili Fixins”
  • 4 oz. Tomato Pesto
  • 1 (8-oz.) fresh pico de gallo
  • 1 (1.25-oz.) packet of McCormick “Tex-Mex” dry chili mix
  • Salt, red/black pepper, garlic powder
  • 1 T. ground cumin
  • 1 (16-oz.) can pinto beans
  • 1 (16-oz.) can navy beans
  • 1 (15.5-oz.) can jalapeno kidney beans
  • 1 (16-oz.) can chili beans
  • 1 (12-oz.) bottle Mexican beer
  • 1 qt. chicken broth and water
  • Crème fraiche or sour cream
  • Grated Mexican blend cheese
  • Cilantro or chopped parsley
  • Cut up fresh avocados
  • Fresh limes, to squeeze on each serving, optional

  1. In large pot, drizzle olive oil in bottom and heat over medium heat.
  2. Add chopped onions, bell peppers, and jalapeno peppers. Saute until tender.
  3. Add the diced tomatoes with liquid, Rotel, pesto, garlic, dry chili mix and pico. Stir to mix and simmer for about 5-8 minutes.
  4. Add the chicken and beans and mix well. Simmer for another 3-5 minutes.
  5. Add the broth and beer, season to taste and let simmer for 20-30 minutes. If it is too thick for your taste, just add more water or broth.
  6. You can garnish with sour cream, cheese, avocado, cilantro and fresh lime juice.

*****You can vary the bean selection or just use one type of bean.

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