Debb’s Red Barn Chicken Chili


For 10 wonderful years we owned a renovated barn located in Litchfield County, Connecticut.  "Barnie" was built in the 1830's and listed on the National Register of Historic Places.  Winter at Barnie was always an adventure.  After a day in the snow we loved to gather in the kitchen for a warming dish of Red Barn Chicken Chili.  It was a particular favorite on Super Bowl Sunday

Category : Casual Entertaining



6 tablespoons olive oil

1 large yellow onion, chopped

5 cloves minced garlic

2 red peppers, seeded, cored and diced

5 jalapeno peppers seeded and minced

3 tablespoons chili powder

1 ½ teaspoon cumin seeds

1 teaspoon ground coriander

3 lbs boneless, skinless chicken thighs, cubed

32 oz chopped tomatoes in juice

8 oz sliced black olives

2 bottles dark beer

2 tablespoons smoky BBQ sauce (we use “Woody’s”)

2 cups chicken broth

2 cans white beans, rinsed and drained

¼ cup unsweetened chocolate, grated




Heat half the olive oil in a large Dutch oven, sauté onion and garlic until translucent, about 5 minutes.  Add peppers and continue to cook until soft.  Stir in spices and remove from heat.

In a separate pan brown the chicken in the remaining oil until cooked through.

Combine, chicken,  tomatoes, olives,  beer, BBQ sauce, broth and beans to the Dutch oven and return to heat.  Cook about 30 minutes stirring occasionally. 

Melt chocolate into chili and season with salt and pepper


Serve with any number of garnishes, we suggest:

Sour cream             diced avocado

Shredded Sharp Cheddar         thinly sliced scallions     

Serves 6

Wine Pairings

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