The weather is getting slightly colder than usual down here in Texas, and when that happens we prepare correctly. We make sure we got the fluffiest coats, the fireplaces are lit, and most importantly we open up those Dutch oven pots and make our Texas-style chicken chili.

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If you’ve never had chicken chili you have truly missed out and have probably never been to Texas. In my opinion, Texans make the best chili now of course we have the traditional chili made with ground beef versus chicken chili which is a little more unique. When you make beef chili you have the option of beans or no beans, but when you make chicken chili in Texas, white beans are a must! Check out this amazing recipe that I use when IT gets really cold outside you will not be disappointed. Stay warm out there Texas!


1 pound chicken thighs/ wings
1 medium onion and 2 large shallots, chopped
1 tablespoon of unsalted butter
2 garlic cloves, minced
2 cans of chicken broth
1 can be chopped green chiles
2 teaspoons ground cumin
2 tablespoons of Sazon
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans great northern beans, drained, divided
Sliced jalapeno pepper, optional

Grab a dutch pot oven over medium/low heat, and cook chicken wings and thighs with the shallots and onion in butter until lightly browned. r. Now add the garlic and gently stir all the ingredients and bring to a boil.
Reduce heat to low and mash your beans until smooth. Make sure to simmer the chili for 20-30 minutes or until the chicken is no longer pink and the onion is tender.

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