Chicken Chili

[dc2123]

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.

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

 

[GotGarlic]

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.

 

[Chief Longwind Of The North]

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.

Seeeeeeya; Chief Longwind of the North

 

[buckytom]

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.

 

[Kaneohegirlinaz]

Wow, I make my Chicken Chili very differently ...

Kitchen-Diva’s Adapted Chicken Chili | My Kitchen In The Middle Of The Desert

 

[Kathleen]

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?

 

[Carlos75]

Never tried chicken chilli , going to have to give it a try

 

[lyndalou]

I prefer ground turkey in recipes that call for ground chicken. Just seems more moist.