Great Tastes of Manitoba

Mocha Java Chicken Chili

| Servings: 8-10

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 lb (500 g) ground chicken
  • 1 lb (500 g) boneless, skinless chicken thighs, cubed
  • 1 can diced tomatoes (398 mL size)
  • 1 bottle dark beer (341 mL size)
  • 1 cup (250 mL) strong coffee
  • 2 cans tomato paste (156 mL size)
  • 1 can condensed chicken broth (284 mL size)
  • 1/2 (125 mL) cup water
  • 1/2 cup (125 mL) packed brown sugar
  • 3 Tbsp (45 mL) chili powder
  • 1 Tbsp (15 mL) EACH cumin seeds and cocoa powder
  • 1 tsp (5 mL) EACH dried oregano, cayenne pepper, ground coriander, and salt
  • 2 cans kidney beans, drained and rinsed (540 mL size)
  • 4 jalapeno peppers, seeded and chopped

Directions

  1. Heat oil in a Dutch oven over medium heat.
  2. Stir cook onions, garlic and ground chicken until ground chicken is no longer pink.
  3. Add chicken thighs and continue cooking until thighs are browned.
  4. Stir in remaining ingredients, bring to a boil then reduce heat.
  5. Simmer, stirring frequently, for 1 hour.
  6. Serve with sourdough bread or rice.
  7. Slow cooker method: In a skillet, stir cook ground chicken until no pink remains. Put ground chicken in slow cooker and stir onions, garlic and the rest of the ingredients. Put the lid on and cook on low for 8 – 9 hours or on high for 4 – 5 hours.

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