How do you amp up an already stellar chicken chili recipe? By smoking the chicken first! You can smoke the chicken on your pellet smoker, grill or electric smoker to take this chicken chili to the next level! This is the chili recipe you want to enter into your local chili contest because you’ll have a leg up over the competition with smoked ingredients!! Combining smoked chicken with chipotle peppers in adobo give this recipe a smoky kick, perfectly complimented with cooling sour cream, chopped cilantro, tortillas and fresh lime.

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grill girl, smoked chicken chili in a bowl with tortillas

Smoked Chicken Chili


  • Author: Silvia Orantes
  • Prep Time: 30 minutes
  • Cook Time: 2 1/2 to 3 hours
  • Total Time: 3 to 3 1/2 hours
  • Yield: Serves 10 1x
Scale

Ingredients

  • 1 large chicken, gizzards removed for smoking
Dry rub ingredients:
  • 1/4 cup brown sugar
  • 1/4 cup smoked paprika
  • 2 teaspoons kosher salt
  • 2 tablespoons ground pepper
  • 1 tablespoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons onion powder

Chili:

  • 2 tablespoons olive oil
  • 1 diced onion
  • 3 finely minced garlic cloves
  • 1 green bell pepper, chopped
  • 2 finely chopped celery stalks
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon New Mexico chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon black pepper
  • 3 chipotle chilis, canned in adobo sauce, minced
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) canned black beans, rinsed and drained
  • 3 cups of chicken broth
  • 3 cups of water
  • 5 fire-roasted tomatoes, puréed in blender
  • 1 whole smoked shredded chicken

Instructions

1. Whisk dry rub ingredients in a medium-sized bowl until well combined. Set aside.
2. Remove gizzard and trim excess fat. Rinse chicken and pat dry with paper towels (including the cavity). Place chicken on a baking sheet and refrigerate uncovered for at least 20 minutes to dry while you prepare the smoker.
3. Set the grill to smoke and allow the fire to get rocking, 4 – 5 minutes. Turn the grill up to 225 degrees, and leave to preheat with the door closed for 15 minutes.
4. Remove the chicken from the refrigerator and rub it all over with 1/4 cup of olive oil. Next, season generously with dry rub, including seasoning the cavity, and then place the chicken in a grate, breast side down. Then put it into the smoker for 2-1/2 to 3 hours, or until the thermometer reads 160 degrees F when inserted into the thickest part of the breast.
5. Remove chicken from smoker, shred and set aside.

TO PREPARE CHILI

  • Heat oil in a large dutch oven pot over medium-high heat
  • Add first 5 ingredients, cook for 7 minutes or until onion is tender.
  • Add remaining ingredients. Salt to taste, cover and simmer on low heat, for 30 minutes or until it thickens.
I like to have all sorts of toppings like sliced green onions,sliced jalapeños, shredded cheese, sour cream, chopped cilantro a hint of lime and a side of tortilla chips.

Nutrition

  • Serving Size: 10 people

 

smoked chicken chili

 

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