Smoked Chicken Chili

Main Dish


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Serves approx. 8 ppl.


  • Six (6) lb. chicken, whole
  • One (1) white onion, chopped
  • Six (6) garlic cloves, dices
  • 1/2 lb. smoked chicken sausage with poblano and Monterey jack cheese, sliced
  • Two (2) 15 oz. cans of Garbanzos Chickpeas, drained
  • Two (2) 15.8 oz. cans of Great Northern Beans, drained
  • One (1) 10 oz. can of Rotel
  • One (1) 15 oz. can of corn, drained
  • Three (3) pkgs. of 1.25 oz Chili Seasoning (or enough for three (3) lbs. meat) 
  • Two (2) 32 oz. cartons of chicken broth


  • Heat smoker to 250 degrees. 
  • Spatchcock chicken and season liberally on all sides. Place on a wire rack, insert your thermometer into the breast and set aside.
  • In a disposable tin pan, place onions, garlic, sausage, beans, garbanzo chickpeas, corn, rotel, chili seasoning and approx. 24 oz. of your chicken broth (or enough to cover your chili mizture).  Stir well.
  • Place wire rack with seasoned chicken on top of tin. This allows the juices to drip down into your mixture and makes for a more flavorful broth. Place on smoker and close lid.
  • Once chicken reaches and internal temp. of 140 internal, turn smoker up to 300 degrees and cook until the breast of your chicken reaches 165 degrees.  Note:  This process took us approx. 3 hours.
  • Remove the wire rack and chicken from the smoker and rest for 10 minutes.  Remove skin and bones from the meat and shred using two forks.  
  • Place shredded chicken into bean mixture.  Add annother 24oz. of chicken broth (or to desired consistency) Note:  We like a hearty chili, so we add less than most probably perfer.  
  • Place back into smoker, close lide and simmer at 200 for two (2) more hours.

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