Directions
- 1Dice up a red and yellow onion.
- 2Add the diced onions, olive oil, garlic, and green chilies to a Dutch oven.
- 3Add the spice mix and chicken stock to the Dutch oven, then mix everything together.
- 4Place the Dutch oven on the grill set for indirect heat at about 300 degrees.
- 5Prep the chicken by cutting out the backbone and pressing it down to flatten it.
- 6Season the outside of the whole chicken with all-purpose rub.
- 7Place the seasoned chicken on a small wire rack on top of the Dutch oven, allowing drippings to collect in the chili as it cooks.
- 8Blend one can of drained cannellini beans with some chicken stock.
- 9Add the blended bean mixture back to the chili, along with another can of beans, corn, and cream cheese.
- 10Once the chicken is done, shred the meat into nice and big pieces.
- 11Put the shredded chicken back into the chili.
- 12Cover and cook the chili for another 30 to 45 minutes.
- 13Plate up the chili and garnish with Fritos, avocado, and cilantro.
Ingredients
- 1 whole red onion
- 1 whole yellow onion
- olive oil
- garlic
- green chilies
- spice mix
- chicken stock
- 1 whole whole chicken
- all-purpose rub
- 1 can drained cannellini beans
- 1 can cannellini beans
- corn
- cream cheese
- Fritos
- avocado
- cilantro
Equipment
Dutch ovengrillsmall wire rack
Tips
- Keep chicken pieces nice and big when shredding.
- Garnish with Fritos, avocado, and cilantro.
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