How long should I simmer chili?

The simmering time for chili can vary, but generally, you should aim for at least 30 minutes to an hour. This lets the flavors nicely meld together and allows the sauce to thicken. The longer you simmer, the more robust the flavors will become.

What is the secret to making good chili?

The key to making a great chili lies in the quality of your ingredients and the balance of flavors. Opt for free-range chicken, use freshly ground spices, and consider making homemade chicken broth for a richer, deeper flavor. Always taste and fine-tune the spices as you go, and a final dash of lime juice can make all the other flavors pop.

Can I use a slow cooker to make chili?

If you've got time to spare, using a slow cooker is a great idea. The longer cooking time means the flavors will meld beautifully, and you can just set and forget it. Try our Chicken Apple Chili slow cooker method: Add all your ingredients and cook on low for 6-8 hours, or high for 4-5 hours.

Chicken Apple Chili

Name: Chicken Apple Chili
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup olive oil, divided; 1 1/2 lbs. chicken tenders, cut into bite-size pieces; 4 tsp. chili powder; 2 tsp. ground cumin; 2 apples, peeled and cut into 1/2-inch cubes (see notes); 1 medium onion, chopped; 4 Tbsp. unsalted butter; 1/4 cup all-purpose flour; 2 – 2 1/4 cups homemade chicken stock or storebought; 3/4 cup milk; 2 (15 oz.) cans of pinto or white beans, drained and rinsed; 2 cups shredded Monterey or Mexican blend cheese (about 8-ounce bag); Kosher salt and pepper

Description

White chicken chili with apples is the best comfort food! Truly once you try this chili with apples you’ll be hooked.

Ingredients

Units Scale

1/4 cup olive oil, divided
1 1/2 lbs. chicken tenders, cut into bite-size pieces
4 tsp. chili powder
2 tsp. ground cumin
2 apples, peeled and cut into 1/2-inch cubes (see notes)
1 medium onion, chopped
4 Tbsp. unsalted butter
1/4 cup all-purpose flour
2 – 2 1/4 cups homemade chicken stock or storebought
3/4 cup milk
2 (15 oz.) cans of pinto or white beans, drained and rinsed
2 cups shredded Monterey or Mexican blend cheese (about 8-ounce bag)
Kosher salt and pepper

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Instructions

In a large dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken, chili powder, and cumin. Season with salt and pepper, to taste. Cook the chicken, stirring, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl.
Add the remaining 2 tablespoons of olive oil to the pot. Add apples and onions with a generous pinch of salt. Cook, stirring, until softened. About 6-7 minutes. Transfer to the same bowl as the chicken.
Reduce heat to medium and melt butter in the same pot. Whisk in the flour for about 1 minute or until absorbed, and then gradually whisk in 2 cups of chicken stock and milk, cook until thickened, about 1-2 minutes.
Stir in the chicken-apple mixture and beans. Season with salt and pepper, to taste. Bring to a simmer and cook for about 5 minutes or until chicken is cooked through and apples are tender. If the chili is too thick, add the remaining 1/4 cup stock. Then gradually stir in the cheese until melted.
Serve with your favorite toppings: sour cream, scallions, cilantro, fresh tomato salsa, avocado, and tortilla chips.

Notes

Apples: I made this chili with a variety of different apples and I find that Granny Smith apples work the best. They are great all-around apples that are not too sweet. If you end up using a sweeter variety of apples such as Honeycrisp or Fuji, it will make your chili slightly sweeter.

Nutrition

Serving Size:
Calories: 518
Sugar: 6.1 g
Sodium: 346.8 mg
Fat: 25.7 g
Carbohydrates: 35.3 g
Protein: 37.1 g
Cholesterol: 106.1 mg