Smoky Chicken Chili With Whiskey ‘Cue Seasoning

This is where we’re supposed to tell an everlong story before getting to the recipe, right? 😅 We came out of retirement from competitive chili making for this one! We wanted something traditional with a little Bradshaw twist, so we seasoned the chicken with our delicious Whiskey ’Cue blend and added a few not-so-secret ingredients, like allspice and semisweet chocolate chips. The result? A smoky, cozy chicken chili with a wonderful balance to keep you coming back for another bite. So let’s get started!!

Chicken Rub / Seasoning Blend

½ cup light brown sugar

1 tablespoon coarse sea salt

4 teaspoons black pepper

4 teaspoons smoked paprika

4 teaspoons garlic powder

4 teaspoons onion powder

2 teaspoons ground mustard powder

1 teaspoon cayenne pepper

Mix all ingredients until evenly combined. Use as needed to season the chicken.

Chili Ingredients

1 medium yellow onion, chopped

3 Anaheim chile peppers, chopped, or substitute poblano or another pepper

2 garlic cloves, minced

1 tablespoon olive oil

3-4 chicken breasts, seasoned and cooked

2 tablespoons tomato paste

2 teaspoons chili powder

¾ teaspoon paprika

¼ teaspoon all-spice

1 teaspoon kosher salt

1 tablespoon ancho chile powder

1 tablespoon semisweet chocolate chips, yes, really!

½ teaspoon oregano

1-2 cans (15½ ounces each) red kidney beans, drained, or beans of your choice

1 can (14½ ounces) fire-roasted diced tomatoes, with their liquid

2½ cups low-sodium chicken broth

½-1 can tomato sauce, to taste and preferred consistency

1 tablespoon white sugar, or to taste, to balance acidity

Freshly ground black pepper, to taste

Optional Toppings

Freshly shredded cheddar cheese

Sour cream

Chopped jalapeño or your favorite fresh pepper

Chopped red or white onion

Chopped green onion

Chopped bacon

Time to Cook!

Preheat the oven to 400°F. Season the chicken with the Whiskey ‘Cue seasoning blend and bake for approximately 25 minutes, or until the internal temperature reaches 165°F. Cooking time will vary depending on the size of the chicken breasts. Let rest briefly, then chop or cube.

Heat the olive oil in a large pot over medium-high heat. Add the onion and Anaheim peppers, stirring frequently, until softened and lightly browned, about 5-7 minutes. Add the garlic toward the end and cook until fragrant.

Combine the chili powder, paprika, kosher salt, ancho chile powder, all-spice, and oregano. Reduce the heat as needed, then gradually stir the spices into the vegetables. Cook gently, stirring frequently, so the spices do not burn.

Add the tomato paste and cook for about 5 minutes, stirring frequently. Add a few tablespoons of water as needed to loosen the paste and prevent sticking or burning.

Add the chopped chicken, drained beans, fire-roasted tomatoes (with the liquid), and chicken broth. Stir in the chocolate chips until melted.

Bring the chili to a boil, then reduce the heat to maintain a gentle bubble for about 15 minutes, stirring occasionally.

Reduce the heat to low and simmer for 45-75 minutes, stirring occasionally. Around 45 minutes in, check the consistency. If it is too watery, remove the lid and continue simmering. Add ½-1 can of tomato sauce to taste, then simmer for up to 30 more minutes. We prefer a thicker sauce, so we cook it for a bit longer.

Add white sugar to taste to balance the acidity, using up to the listed tablespoon as desired. Season with freshly ground black pepper and additional salt if needed.

For a chunkier chili, add more tomatoes, beans, or chicken.