Black Jack Chicken Chili Recipes

Steps:

• Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
• Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
• Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

Steps:

• MARINADE:.
• Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
• BARBECUE SAUCE:.
• Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
• Add the onion and garlic and saute until translucent, about 3 minutes.
• Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
• Add the tomato paste and cook, stirring constantly, for 2 minutes.
• Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
• Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
• COOK CHICKEN:.
• Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
• Remove the chicken from the marinade, letting any excess drain off.
• Season chicken with remaining salt and pepper.
• Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
• Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
• Serve on a heated platter or plates.

Steps:

• Spray a medium size frypan with cooking spray.
• Sprinkle chili powder over chicken.
• Cook chicken strips until no longer pink.
• Turn stove top on low and add green chilis on top of chicken.
• Cook until chilis are warmed.
• Add cheese and cook until melted on top of chilis.
• Put on a dish and serve with salsa on the side.