This past weekend, on October 26th, I decided to enter my first ever chili cook-off competition to benefit childcare in the county I live in. You can read more information on the Children’s Discovery Academy here. It was so much fun! There were 17 different chilies entered into the competition. Prizes were given for Best in Flavor, Most Unique, Kid’s Choice, and Spiciest. Although I did not receive top honors in any of the categories (I was up against actual restaurants), I did have many people tell me how good my chili was. This Jalapeno Popper Chicken Chili is pretty high up on my list of favorite recipes, especially when it’s cold out. Who doesn’t like curling up under a giant blanket with a big bowl of warm soup and the football game on the TV?
This chili is rather simple to make. Usually, if I want to make it quickly, I will just cook it on the stove in a giant pot. Since I was entering a competition this time, I wanted to slow cook it in the crockpot. I got a lot of the ingredients prepared the night before so that I could just wake up early and turn the crockpot on.
I started out by chopping up some green peppers, an onion, garlic, mushrooms, and some jalapenos. You can keep some of the jalapeno seeds if you would like to make the chili even spicier! I wore some gloves while chopping my jalapenos!
Next, I shredded the meat off of a rotisserie chicken and threw that into the crockpot, as well. I have made this chili with regular boneless, skinless chicken breast just cut into bite size pieces, but I really like the flavor of the rotisserie chicken and decided to give it a try this time! At this point, I placed the crockpot in the fridge to continue the next morning.
I got the crockpot plugged in and turned on high so that it could get warmed up. I added the chicken broth, rotel, and beans. You can pretty much use whichever beans you would like. In this instance, I chose 1 can of black beans and 1 can of kidney beans. Make sure to rinse them off before adding them into the pot. I had some errands to run, so I left it like that to cook a bit. When I returned, about 4 and a half hours later, I added the cumin, chili powder, garlic powder, and cream cheese and let it cook for another 2 hours. If you read my first post, you know that I don’t really measure anything, Just throw some stuff in there and taste it! I like to put shredded cheddar cheese on top of my chili. With this recipe you can also use cooked diced bacon on top. I ended up not using the bacon this time, since I figured it would be hard to manage with the little space we were given at the competition. I have also made this with chopped avocado on top, too!
As you can see, pretty simple! The beauty of a crockpot is that you don’t really have to monitor it a ton. I was able to get it started and then go get other things done without having to worry about it or check on it. Try this recipe out and let me know what you think in the comments below!
I also wanted to include a video that I made of the chili cook-off event. It was a great time! I hope you enjoy!