three-bite chicken chili cups
Don’t serve your chili in a bowl. Instead, try these baked tortilla cups and surprise your guests with an easy and enticing appetizer.
Surprise your guests with this winning appetizer—chicken chili served in baked tortilla cups. It’s perfect for football season or any time you’re in need of a hearty but healthy snack. Of course, you could always serve this chili in bowls for a delicious dinner.
step 1Measure the spices and salt into a large bowl. Toss the chicken cubes into the spices and stir to coat.
step 2Heat the olive oil in a 7½ quart Dutch oven or a stove-proof insert of a slow cooker over medium heat. Stir in the onion and pepper and cook until both are very soft and the onion is lightly browned, approximately 7 minutes. Stir in garlic and cook until fragrant, about a minute.
step 3Scrape the chicken cubes into the pot. Stir frequently or until the exterior of the chicken is no longer pink. Pour in the chicken stock and diced tomatoes. Stir in the chili powder and increase the heat to medium high, bringing the pot to a simmer.
step 4 At this point, place the stove-proof insert onto the base of the slow cooker or transfer the chicken and vegetables from the Dutch oven to the bowl of a slow cooker. Set the cooker to high and cook for approximately 45 minutes. Add the beans and chocolate and cook for an additional 15 minutes. Add vinegar and cook for 5 more minutes. Taste for seasoning.
step 5While the chili is simmering, preheat the oven to 350°F. Soften the corn tortillas by heating them according to the directions on the bag. Spray them generously with oil and fit them into the cups of a muffin tins, making sure to flatten out the bottom. Bake for 25 minutes or until the sides of the cup are crisp and lightly browned.
step 6Scoop the chili into the corn cups and garnish with sour cream and green onions.