Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Bush's Best Black Beans, Bush's Best kidney beans, Bush's Best Pinto Beans, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Corona Good Beer, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick Chili Powder, McCormick Ground Cumin, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
What is not to love with this spicy chipotle chicken chili? Everybody loves chili! This is so delicious, you won’t want to share. Admit it, the moment you laid your eyes in to this recipe’s photo, your mouth started to salivate. No one can’t blame you.
This Chipotle chicken chili is an exceptional dish that will make you want to sink your teeth in to. Beware though, this is spicy! Cumin adds a little burst of flavor goodness while you should be careful with the chipotles, a single pepper may be enough to spice it a bit but you can adjust according to taste. Do a taste test before adding another one.
“My favorite way to thicken chili is to use masa harina. Masa is a corn flour used to make tortillas (I use both all-purpose flour and masa harina mixed together to make a flour/corn tortilla that I love) and you can find it in the same aisle as the chipotle peppers.”
according to THE PIONEER WOMAN COOKS
Recipe and photo courtesy of The Pioneer Woman Who Cooks