Smokey Chicken Chili

Written by Recipes

As the temperatures plummet, my body decides to crave only comfort foods. No salads here thanks! Spaghetti, meatballs, pot pies, soups, biscuits, chicken tikka masala… you name it! One of the most classic comfort foods I can think of are chilis. Sort of like soup, but obviously much chunkier and “stick to your ribs” style.

I recently started a soup club at our office. Just a little something to look forward to through the winter. People join the club, and each week someone else makes a soup to bring in for everyone else in the club. I can already tell there is competition brewing over the chilis. Everyone has ‘their’ recipe and swears it’s the best! I’m almost tempted to bar chilis from our soup club and have a different chili cook off to let the competitive juices flow.

Chili is just amazing! I can easily make a snack or a meal with chili depending on the moment. It’s also one of those dishes that can be so basic, but also seem gourmet depending on the toppings. Why stop with tomatoes and sour cream? It’s also good with a baked egg avocado and cotija cheese.

When I make chili, I like to make a big batch of it. We will eat some right then and there, store some in the fridge in a container, and freeze some for another time. It makes it easy to grab whenever for quick dinners and lunches.

There are soooooo many chili recipes out there too. It’s so easy to try different recipes and experiment with flavors. But here is the chili recipe that I’m in love with! It’s a nice little semi-homemade recipe that doesn’t take too long from start to finish as far as chili is concerned. I use a seasoning packet cause it’s just so easy to toss that in rather than worrying if I’m out of one of the spices. It has a smokey flavor, and starts at a mild spice level that’s easy to kick up a notch if you like by adding more peppers, or maybe some hot sauce at the end. The recipe calls for 1 can of beer as the broth for everything to boil in. I’ve made this with Bud Light and local craft brews alike. It tastes amazing either way, but I prefer using a dark IPA as it seems to leave the chili with a more complex flavor. This recipe is really forgiving! So have fun and enjoy!

Smokey Chicken Chili

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9 cups


  • 1 Jalapeno Pepper Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Sweet Onion Chopped
  • 3 Cloves Garlic Minced
  • 2 Tbsp Olive Oil
  • 2 Cans Rotel Diced Tomatoes with Chiles
  • 3 Cups Smoked Chicken Shredded or Chopped
  • 1 Can Black Beans (16oz) Drained and Rinsed
  • 1 Can Kidney Beans (16oz) Drained and Rinsed
  • 1 Can Beer
  • 1 Packet White Chicken Chili Seasoning Mix


  1. Heat olive oil in a large dutch oven over medium high heat. Sauté jalapeno, red bell pepper, onion and garlic for about 8 minutes or until vegetables are tender.

  2. Stir in all remaining ingredients. Bring to a boil, then reduce heat to low. Simmer stirring occasionally for 1 hour.

Recipe Notes

  • 1.5 cups chicken broth may be substituted for beer.
  • I prefer using darker beers in my chili for added flavor.
  • You can use a rotisserie chicken or BBQ chicken from a restaurant to add another layer of flavor.


Last modified: January 12, 2018