990 chile chicken recipes

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Texas white chicken chili with navy beans, jalapeños, cumin, and hot chiles, ladled into tortilla-lined bowls with Monterey Jack and salsa. A spicy white-bean chili with edible bowl bonus.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Easy chili mac with ground chicken, elbow macaroni, and canned chili with beans. Just 5 ingredients and 45 minutes for a filling one-skillet weeknight dinner that serves up to 4.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.

Kid-friendly chicken chili with ground chicken, bell peppers, tomatoes, mixed vegetables, and alphabet pasta: mild, hearty, ready in 45 minutes for picky eaters.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

Texas-style chicken chili casserole topped with cornmeal biscuit dumplings and melted Monterey Jack. A one-dish dinner with ground chicken, corn, bell peppers, and crushed tomatoes.