Chicken & Mushroom White Bean Chili Recipe

Why We Love This Chicken Thigh Recipe

A true one-dish-wonder (or, in this case, one-Dutch-oven-wonder), this recipe is as easy to make as it is to clean up after! Don’t let the prep simplicity fool you, this dish is filled to the brim with the complex comfort-meal flavors you crave. From rich dark meat chicken enhanced with a host of delicious seasonings and a delicious variety of beans and veggies to a flavor-packed garnish of crunchy corn chips, ooey-gooey cheese, mild onions, tangy sour cream, and warm chili powder, each bite will taste like a warm hug.

Tools You’ll Need Before You Start

• 1 Medium-Sized Bowl
• 1 Large Dutch Oven
• 2 Forks
• Whisk
• Meat Thermometer

How to Make Chicken & Mushroom White Bean Chili

A chili recipe this indulgent calls for the most indulgent of all chicken: Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs. Featuring dark meat that delivers a more flavorful, juicier experience than white meat, this longtime favorite elevates any recipe. These versatile thighs are slowly cooled with air instead of water to maximize their tenderness and flavor and de-skinned and -boned by our master butchers, leaving only the succulent meat for you to enjoy. The end-result guarantees a dining experience you’ll never forget.

1. Prep Some Chicken That’s Anything But “Little”

Start by thawing your succulent Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs overnight in the refrigerator, then remove them and pat dry with paper towels on all sides. Next, place your chicken in a medium-sized bowl and add your grapeseed oil, 1 teaspoon of clean-tasting kosher salt, 1 teaspoon of piney black pepper, and the sweet and peppery paprika and mix until everything is well incorporated before allowing it to stand at room temperature for 10 minutes.

Now it’s time to add your olive oil to a large Dutch oven and bring it to medium-high heat. Add your perfectly seasoned chicken and cook for 3 to 4 minutes on one side until it’s a glorious golden brown, then flip the thighs and cook for another 3 minutes or until fully cooked to 165 degrees Fahrenheit as per a meat thermometer. Then remove the cooked chicken from the Dutch oven and place it aside while you move on to the next step.

2. Button Up, It’s About to Get Chili

Now that your rich chicken thighs are impeccably seasoned and perfectly cooked, it’s time to build the rest of this chili dish! First, start by adding your mild yellow onions, earthy mushrooms, leafy celery, sweet red bell pepper, pungent garlic, and spicy jalapeño to the Dutch oven, and then sauté it all until it’s tender and caramelized, which should only take about 90 seconds.

Next, add your hot chipotle pepper, velvety adobo sauce, thick tomato paste, warm chili powder, nutty cumin, and savory garlic powder and sauté for about 45 seconds before adding your light and crisp lager beer and cooking it all down until it’s 1/2 in volume. This should take between 90 seconds and 2 minutes in total.

Finally, add your complex chicken stock, slightly-sweet crushed tomatoes, umami-packed Worcestershire sauce, and remaining teaspoons of kosher salt and black pepper, and then bring it all to a boil. While bringing to a boil, maximize your time by shredding your cooked chicken thighs with two forks.

3. Bring It All Together

You’re finally read to create chili greatness! Once your chicken stock mixture has come to a boil, add your shredded chicken, place the lid on the Dutch oven, reduce the heat to medium-low, and cook for 10 minutes. Next, remove the lid, add your mild and nutty drained navy beans, and then cook for 20 more minutes. Finally, remove the lid once more and season your chili to taste with salt and pepper.

4. Plating Time!

After all your hard work, it’s time to enjoy the fruits of your labor! To truly get the best chili experience possible, you’ll want to plate and garnish it properly. First, spoon your chili into a bowl, then top it with your favorite gooey shredded cheese, beefy FRITOS® Chili Cheese Flavored Corn Chips, mild green onion, and a dollop of acidic sour cream, then lightly dust a pinch of warm and earthy chili powder over the sour cream and dig in!

Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs

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