Chicken Chili

This one started out with one of Sam The Cooking Guy recipes that I found about 2005 or so. ( That guy is really a great cook! It was so simple, so delicious and tasty that I was able to make it in a hotel room and impress the hell out of everyone at the pot luck dinner. I made it the way Sam intended about 1 time and then I started adding my own stuff to it so now, I am not sure Sam would recognize it. But I like to think he would ask for a second bowl. It is really good. I like to serve it with fresh, hot, sweet corn infused cornbread with butter. Yum!




1 Rotisserie Chicken from the grocery store

1 Sweet Yellow Onion – chunked

1 can Pinto Beans

1 can Black Beans

1 can Great Northern Beans

1 4-6 oz can diced green chillies   

1 can Dark Red Kidney Beans

48 oz of chicken broth

3 Tbs unsalted butter

.5 tsp cayenne pepper

2 tsp cumin

1 tsp Oregano

salt and pepper to taste


  1. Allow the Grocery Store Chicken to cool. Remove chicken meat and discard the skin and bones. Chunk the chicken meat.
  2. In a large pot on medium heat, sweat the onions, garlic in the butter until the onions are clear.
  3. De-can and drain all the beans in a colander and rinse completely
  4. Add beans, oregano, cumin, cayenne to pot and cover with chicken stock.
  5. Stir well and bring to a brisk simmer. Add water to get to your favorite consistency.
  6. Taste and add salt and/or pepper to taste
  7. Remove from heat and serve in large bowls with large spoons

Don’t forget the Cornbread!!!