Smoked Chicken Chili Recipe

Prepare ingredients

Shred the smoked chicken into bite-size pieces if not already shredded. Drain and rinse the canned beans. Chop the onion, bell pepper, jalapeño (remove seeds for less heat), mince the garlic, and measure spices.

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil. When shimmering, add the chopped onion and cook until translucent, about 5 minutes. Add the diced green pepper and minced jalapeño; cook 3–4 minutes until softened. Stir in the garlic and cook 30–45 seconds until fragrant.

Bloom spices

Lower heat to medium-low. Add the ground cumin, smoked paprika, dried oregano, chili powder, and ground coriander. Stir constantly for 30–60 seconds to bloom the spices and coat the vegetables.

Tomato base

Add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in the fire-roasted diced tomatoes and the chicken broth (and beer if using). Stir to combine and bring to a gentle simmer.

Add chicken and beans

Add the shredded smoked chicken, drained kidney beans, drained black beans, and corn to the pot. Stir to combine. Add the brown sugar or maple syrup, apple cider vinegar, bay leaf, salt, and black pepper.

Simmer

Bring the chili to a simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, to allow flavors to meld and the liquid to reduce slightly. If chili becomes too thick, add up to 1/2 cup additional chicken broth.

Finish

Remove the bay leaf. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Keep the chili warm while you bake the biscuits and prepare garnishes. If making ahead, cool and refrigerate; reheat gently before serving.

Preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (this creates flakiness).

Add cheese

Stir in the shredded New England cheddar until distributed evenly through the dough.

Combine wet ingredients

In a small bowl, whisk the cold buttermilk and egg together. Pour the wet mixture into the dry ingredients and use a fork or spatula to gently mix until just combined. Do not overwork; dough should be slightly shaggy and sticky. If too dry, add 1 tablespoon more buttermilk.

Form biscuits

Turn the dough onto a lightly floured surface and gently fold it over 2–3 times to bring it together. Pat to about 1-inch thickness. Use a 2.5-inch round cutter and press straight down (do not twist) to cut biscuits, re-rolling scraps as needed to make 8 biscuits.

Bake

Place biscuits on the prepared sheet about 1 inch apart. Brush the tops lightly with a little buttermilk or melted butter and sprinkle with coarse salt. Bake for 12–15 minutes until golden brown and cheese is melted. Let cool 5 minutes on the sheet.

Serve warm alongside the chili. The biscuits can be split and used to scoop chili, or served on the side with shredded cheddar and sour cream.

Ladle the smoked chicken chili into bowls. Top each bowl with a spoonful of sour cream (or creme fraiche), a sprinkle of shredded New England cheddar, and sliced scallions. Serve with a warm cheddar biscuit on the side or broken into the chili. Offer tortilla chips or crackers for added crunch.