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Over-the-Top Chicken Texas Chili
Rated 4.0 stars by 94 users
Category
Main Course
Cuisine
Tex-Mex
Servings
6-8
Prep Time
20 minutes
Cook Time
2 hours
Stay warm with this hearty Over-the-Top Chicken Texas Chili! A whole spatchcocked chicken is slow-cooked above a flavorful Dutch oven blend of onions, green chilies, and spices, then shredded and mixed with corn, cream cheese, and white beans for a creamy, thick texture. Whether made in the oven or on the grill, this Texas-style chili is a comforting dish that’s perfect for cold weather. Top with Fritos, cheese, and hot sauce for the ultimate bowl of chili.
Ingredients
- 1 Whole chicken
-
Willie Pete Chicken Seasoning
- 1 Small yellow onion, diced
- 1 Small red onion, diced
- 1 Lime
- 32 oz Chicken broth
- 16 oz Corn
- 8 oz Cream cheese
- 7 oz Diced green chilies
-
8 tbsp Texas Chili
- 2 tbsp Minced garlic
- Fritos, for topping
- Cheese, for topping
Directions
Preheat the grill or oven to 300°F and set for indirect heat.
- In a Dutch oven, combine diced onions, green chilies, avocado oil, Texas Chili Seasoning, minced garlic, and chicken stock. Mix well and set aside.
Spatchcock the chicken by cutting out the backbone with kitchen shears or a sharp knife. Press down on the breastbone to flatten the chicken. Season generously with Willie Pete Chicken Seasoning
- Place the spatchcocked chicken on a wire rack and position it over the Dutch oven.
- Close the grill or oven and cook until the chicken reaches an internal temperature of 160°F.
- Remove the chicken and let it rest for 15-20 minutes before shredding.
- Add the shredded chicken back into the Dutch oven and stir lightly.
- Stir in the cream cheese, drained cannellini beans, and corn. Mix well, cover, and cook for another 45 minutes to an hour.
- Remove from heat and serve immediately, garnished with Fritos, cheese, and hot sauce.
Recipe Video
Recipe Note
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