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Spicy Chicken Chili w/Pumpkin Biscuits


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Rate this recipe 4.4/5 (34 Votes)


  • For the soup:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 red onion, diced
  • 2 bell peppers diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2/3 cup pumpkin beer
  • 1 (28 oz) can whole tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) pinto beans
  • 8 oz tomato puree
  • 1 1/2 tbsp chili powder
  • 1 tbsp brown sugar
  • For the biscuits:
  • 3 cups all purpose flour
  • 1/2 tsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup cold butter, cut into cubes
  • 6 oz sharp white cheddar cheese, freshly grated
  • 1 1/4 cups pumpkin beer
  • For the toppings:
  • queso fresco, sour cream, green onions, diced red onion, fresh cilantro, avocado slices, lime wedges, tortilla strips



Step 1

Combine salt, pepper, smoked paprika, garlic powder, cumin and cayenne in a small bowl and use to season the chicken. Heat a large stockpot over medium-high heat and add 1 tablespoon each of olive oil and butter. Add the chicken and cook until golden and deeply browned on both sides, about 5-6 minutes per side. Remove the chicken and place on a plate. Reduce the heat to medium-low. Add the remaining tablespoon of olive oil and butter. Stir in onion, peppers and garlic. Cook until softened, stirring occasionally, about 6-8 minutes.

2. Shred or chop the chicken into pieces. Add the chicken back the skillet and stir. Add tomato paste and cook another 5-6 minutes, stirring often. Increase the heat slightly and pour in the pumpkin beer. Scrape the bottom of the pot with a wooden spoon to release any delicious bits stuck to the bottom. Add whole tomatoes, tomato sauce, beans and tomato puree. Stir in the chili powder, cumin, and brown sugar. Bring to a boil, then reduce to a simmer and cover. Simmer for at least 30 minutes. Before eating, taste and season accordingly.

3. To make the biscuits preheat oven to 425 degree F. In a large bowl, combine flour, sugar, salt, baking powder and soda. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbs remain. Stir in grated cheese. Make a well in the center and pour in beer, stirring with a large spoon until just combined, making sure not to over mix. Use your hands if needed to bring the dough together.

4. Pat the dough into a circle that is about 1 1/2 inches thick. Using a biscuit/cookie cuter, cut the dough into rounds and place on a nonstick baking sheet. You may need to do this several more times to use up all the dough. Bake for 10-12 minutes until golden on top.

5. Top chili with desired toppings and beer biscuits and enjoy!

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