Bronc Pickin’
Red jalapenos are front and center in this spicy addition for gravies, casseroles, chilis, soups, or really anything that needs a kick.
Salt, Onion, Garlic, Spices, Brown Sugar, Red Pepper, Jalapeño Pepper, Green Bell Pepper, Chili Pepper, Paprika Extractives (color), Natural Flavors.
6 FL OZ
About 35 servings per container
Serving size: 1 tsp (5mL)
Calories: 0
Total Fat: 0g 0%
Sodium: 125mg 5%
Total Carbohydrate: 0g 0%
Protein 0g
Prep:
45 Mins
Cook:
1 Hrs
30 Mins
Total:
2 Hrs
30 Mins
Smoked Chicken Thigh Chili
Enjoy the deep, smoky taste of shredded chicken thighs in this hearty chili, seasoned with 6666 Ranch Seasoning Mix and simmered with beans, charred peppers, and a splash of beer for a rich, fulfilling meal.
- 4 pounds chicken thighs, trimmed, smoked, and shredded
- 1/2 cup olive oil
- 1 large yellow onion, minced
- 1 tablespoon garlic, minced
- 3 jalapenos, seeded and minced
- 3 red and green bell peppers (total), charred, skin removed, and chopped
- 1/3 cup tomato paste
- 1 28oz can crushed tomatoes
- 1 15oz can kidney beans
- 1 15oz can black beans
- 3 cups beef broth
- 1.5 cups Grit and Glory Beer
- Appropriate amount of 6666 Ranch Seasoning Mix (adjust as per taste or about 2 teaspoons)
- 1 tablespoon fresh oregano
- Salt and black pepper, to taste
- Smoke and shred the chicken thighs. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced onions, garlic, jalapenos, and cook until onions are translucent. Add the chopped bell peppers and stir. Fold in the tomato paste, then add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine. Pour in the beer and add the 6666 Ranch Seasoning Mix.
- Simmer on low heat for about 1 hour, stirring occasionally. Add the shredded chicken, fresh oregano, salt, and black pepper to the pot. Adjust seasoning as needed. Continue to simmer for another 30 minutes.
- Serve hot, optionally garnished with sour cream, shredded cheese, and/or fresh herbs.
