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Smoky Coffee-Rubbed BBQ Chicken Chili with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp ground coffee
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) diced tomatoes
  • 1 cup BBQ sauce
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 2 tbsp melted butter

Instructions
 

  • Mix the ground coffee, brown sugar, smoked paprika, chili powder, salt, and black pepper in a small bowl. Rub this mixture all over the chicken thighs.
  • Place the rubbed chicken in the slow cooker. Add the diced onion, minced garlic, black beans, diced tomatoes, and BBQ sauce. Stir gently to combine.
  • Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
  • Shred the chicken directly in the slow cooker with two forks and stir to mix with the sauce.
  • While the chili finishes, preheat the oven to 400°F. Whisk together the cornmeal, flour, baking powder, and salt in a bowl.
  • Stir in the egg, milk, and melted butter until just combined. Pour into a greased 8-inch pan.
  • Bake the cornbread for 20 minutes until golden on top. Cut into squares and serve alongside the chili.

Notes

Shred the chicken right in the pot to keep the sauce thick. If the chili seems too thick after cooking, add a splash of water. Store leftovers in the fridge for up to three days and reheat on the stove with a little extra BBQ sauce to loosen it. The cornbread stays best when wrapped and eaten the same day.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan