BBQ Bob’s Grilled Chicken Chili with Jalapeños and Apricots

Hot Jalapeno peppers, mild salsa and sweet apricots bring a South of the Border flair to the all-American chili classic. However, BBQ Bob’s Alpha Rub and Dizzy Pig’s Dizzy Dust are what really make this Mexican-inspired meal memorable.

BBQ Bob’s Grilled Chicken Chili with Jalapeños and Apricots

Ingredients

• 5 -6 chicken breasts 1 large sweet onion chopped small
• 4 cloves fresh garlic finely chopped
• 1 large shallot finely chopped
• 8-10 dried apricots finely chopped
• 2 cans of pinto beans drained
• 2 cans of white beans drained
• 1 can of chicken stock
• 2 6 oz. cans of plain diced tomatoes or one jar of your favorite mild salsa
• 3 jalapenos chopped fine
• Salt and pepper to taste
• 4 tbs. BBQ Bob’s Alpha BBQ Rub
• 3 tsp. Dizzy Pig Dizzy Dust
• Olive oil

Preparation

1. Set grill or smoker to a temperature of about 300°F
2. Season 6 chicken breasts with Dizzy Pig Dizzy Dust and BBQ Bob’s Alpha BBQ Rub and place on the grill. Cook them to an internal temp of 155-160°F. Cube them and set them aside.
3. In a disposable pan or cast iron pot, pour in about 2 tbsp. of olive oil and place on the grill. Once oil is hot, add the garlic, and shallots. Let them cook for about 30-40 seconds then add the onions and cook until translucent.
4. Add 1 large can of chicken stock to the pot/pan and let simmer over medium heat.
5. Add the tomatoes and strained beans to the chicken stock as well and continue to simmer for 15 minutes.
6. Add the chicken, chopped dried apricots and chopped jalapenos to the stock.
7. If there is any addition Dizzy Pig Dizzy Dust or BBQ Bob’s Alpha BBQ Rub left over at this point, add it to the chicken stock.
8. Add approximately 1 tsp of salt and ½ tsp. black pepper and simmer on medium low or 1 hour to cook and thicken the chili.
9. Taste for balance and serve with corn chips and some shredded cheddar.