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Old 10-09-2014, 03:08 PM   #1
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Chicken Chili

I made chicken chili today, and my main question is if I am cooking it on a burner and letting it simmer, is there a general amount of time to stop cooking or the longer the better? Its been on for about an hour so far.

Butternut squash
Ground Chicken
White Beans
Tomato paste/fire roasted
Veg Broth


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Old 10-09-2014, 03:42 PM   #2
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I think an hour is plenty for chicken chili, especially since the chicken is ground. This is not one of those things that benefits from really long cooking. Low and slow is for meats with tough connective tissue that needs time to break down.

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Old 10-09-2014, 04:04 PM   #3
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More important is rest time. If possible, put your chili in the fridge and eat it tomorrow. This will also the flavors to fully distribute. Your chili will be more complex, and balanced. Enjoy.

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Old 10-11-2014, 02:15 AM   #4
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good advice so far.

i would add that it depends on how you like your bok chili.

chunky, with discernible veggies and beans, or more homogeneous, like a chili you might use as a topping for hot dogs. shorter cooking time for the former, longer for the latter.
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Old 10-14-2014, 07:10 PM   #5
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Wow, I make my Chicken Chili very differently ...

Kitchen-Diva’s Adapted Chicken Chili | My Kitchen In The Middle Of The Desert
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
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Old 10-14-2014, 08:58 PM   #6
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DC2123, your chili sounds lovely. I've not thought to put squash in mine, but it sounds really tempting. How did your meal turn out?
A little bit Ginger. A little bit Mary Ann.
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Old 10-18-2014, 04:16 PM   #7
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Never tried chicken chilli , going to have to give it a try
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Old 10-20-2014, 07:33 AM   #8
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I prefer ground turkey in recipes that call for ground chicken. Just seems more moist.

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chicken, chili

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