Kelly's Chili Recipe - Allrecipes.com
Kelly's Chili Recipe
  • READY IN ABOUT hrs

Kelly's Chili

Recipe by  

"This is the best chili recipe ever! My friend Kelly taught me how to make it, hence the name. My younger brother loves this recipe so much he makes me make it every two weeks."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  2. Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2006

I've never made chili before, and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid, I put a can of chicken broth in instead. To replace the beans, I just put in more potato and chicken. I also added a tsp. garlic salt, a tsp. of paprika, and a little more chili powder. It's got quite a kick and tastes great with corn bread.

 
Most Helpful Critical Review
Oct 17, 2006

I gave this chili 3 stars because I like the concept of it. I like the chicken and corn and it makes a very hearty chili. The reason I didn't give it 5 stars, though, is because it is EXTREMELY spicy. My husband and I had to add 2 or 3 dollops of sour cream to our bowls because it was just too much. I think the tbsp. of pepper is a mis-print, because my mom said in all her 50 years of cooking, she has never seen a recipe that calls for that much pepper! Next time I make this I will SIGNIFICANTLY reduce the amount of pepper and probably the chili powder as well.

 

12 Ratings

Jun 30, 2008

This was good but like other reviewers I thought it was extremely hot when I taste tested it so I added a can of tomato sauce & a can of chicken broth (then it wasn't hot enough, so I didn't win). I also poached/boiled my chicken instead of frying it to cut that fat from the veg. oil. All in all it was good but need improvement.

 
Mar 06, 2007

Based on another review, I cut the chili powder to 1 1/2 tablespoons and only used 1 teaspoon of pepper. Additionally, I added some curry powder, a bit of brown sugar, and more corn. It was very good.

 
Aug 09, 2010

Nice chili! I cut the recipe in half but still used 2 tablespoons of chili powder, since I like it so much. I also eyeballed the black pepper since I read that this recipe called for too much. I used dark kidney beans and added a garlic clove, and also used low-sodium vegetable broth (again, eyeballed it) instead of the liquid from the beans to cut down on the sodium. Other than those changes, I followed the recipe exactly. It turned out fantastic and I would recommend this recipe for anyone who wants chicken chili but not "white chili."

 
Nov 07, 2006

AWESOME, SO YUMMY

 
Feb 05, 2012

I wanted to try something diferent for our annual chili party. This recipe was perfect. It was different enough but still "chili" enough. I did add a 15oz can of tomato sauce because it looked a bit dry; I was concerned to potatoes might not cook fully. The spice was just right! If I cut the chili powder, I think my 2 tear old would love it.

 
Apr 30, 2014

I really liked this recipe! HOWEVER I did add 1tbs garlic powder 1tbs cumin 1 can of corn and diced jalapenos. It was simple and delicious my kiddos and fiance loved it.

 

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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 10.4 g
  • 41%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 781 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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