Pulled BBQ Chicken and Baked Bean Chili

 Nothing shouts warm, happy, anti-polar vortex thoughts quite like BBQ Chicken. It's messy, carefree, soul food with a laid back summer living beachy kinda vibe. Am I right or am I right?! If summer had a flavor it'd have to be BBQ. Grill food, Juicy Melons, Pasta Salads, Icy drinks (sometimes spiked and w/ a lil' umbrella), and OF COURSE BBQ. But... when fall and winter come rolling around, we seem to forget all about our dearest pal BBQ until next summer, and embrace these so dubbed "winter/fall flavors." Why not keep summer alive in our icy hearts and BELLY, by combining the flavors of fall and summer into a warm and hardy, happy dish? BBQ, Chicken, Baked Beans and Corn sounds like summer goodness, right?! Only it's - 100 degrees out and freeze your face cold. But that's no reason to go all ANTI-BBQ CHICKEN! Whoever outlawed winter BBQ chicken and baked beans? Seriously tho, shame on them?!!! That's just ludicrous and this lil' foodie rebel is not gonna stand for it! NOPE ;) That's flavor discrimination and I'm not down with all that silly jazz. So today, I bring you a much needed splash of summer heat in a bowl, YUP, BBQ Chicken, Corn and Baked Bean Chili. These flavors taste just as good during freeze your face weather as they do during the I'm melting heat! So0... Let's do this dang thang my fellow foodie rebels :)

 Whatcha' Need:

• 1.5-2 pounds chicken breasts
• 1 cup BBQ Sauce w/ Brown Sugar (I'm a Sweet Baby Ray's Gal, but use what ever you want or what's on sale, switch it up)
• 1/2 cup ketchup
• 1 lg can Baked Beans (28 oz) not Drained (I used maple/brown sugar flavored with bacon) 
• 1 can Black Beans (drained)
• 1.5 cups frozen corn kernels
• 1 large onion, diced
• 1 can diced tomatoes (w/ peppers) not drained
• 1 jalapeno seeds and all or 1/4 cup diced jar pepper slices (OPT)
• 2 TBS Brown Sugar
• 1 TBS Vinegar (white or apple cider)
• 2 tsp ground cinnamon
• 28oz can of water ^ (+ 4 cups) 
• 2 tsp chili powder, 2 tsp paprika
• 1 tsp each lemon pepper and red pepper flakes
• 2 tsp garlic minced or dry and 2 tsp Salt  ~ Season to your tastes always~

Start off by placing the chicken breasts and 1/2 the various spices in a large pot. Cover the chicken with about 3-4 cups water and cover pot with a tight fitting lid. Over low/medium heat, bring the chicken to a boil, checking it and flipping it occasionally. 

 Boil for about 30-40 minutes with lid on (checking regularly/flipping the breasts a few times throughout) or cook until chicken is no longer pink and it becomes fork tender.

Turn off the heat and remove the chicken breasts from the pot and place them in a large mixing bowl, but DO NOT throw out the juices. It should be reduced down by about half by the time the bird is done and it is about equal to 2 cups broth without all the filler and unnecessary spent $.

This is now your broth/chili base. (For soups, chili and stews you really want to build layers of flavor from the bottom up, and low slow is always preferred, not that you couldn't rush the dish along if needed, but if you have the time, take it and you'll taste it)

Allow the chicken to rest or cool a few minutes in the large mixing bowl. Then, begin shredding the chicken with two forks by pulling the meat from opposite directions or allow it to cool enough to shred with your fingers. (Share any less appealing pieces with your pets who are probably eyeballing you right now lol!)

Once the chicken is shredded, place it back into the pot with the juices and spices aka you just made a homemade broth (THRIFTY AWESOME SAUCE).

Next, pour in all the remaining ingredients and stir well to combine.  

All the canned buddies ^

All the other veggies, additional spices, BBQ sauce, Brown Sugar , Ketchup, Vinegar and 28 oz of water

Heat on low/medium heat for about 1.5 hours (or longer) to really let the flavors develop. Stir occasionally throughout and reduce heat slightly if need be. (Also taste a bit of the juice and see if the seasonings need adjusting to your personal taste preferences. If so add a dash more of what you think might be lacking or needs balancing.)

Turn that winter-friendly BBQ beauty off and allow it to chill a few moments before topping it with a little shredded cheddar, sour cream, or garnish of choice. Buckle up and prepare to be transported to summer time where BBQ is all the rage and your belly button isn't cold anymore :) I hope you enjoy this fun twisted combo on 2 classic seasonal dishes!

P.S. Shout out to my lovely, kind Mama <3 for hooking it up with the fresh Chicken, Much love and Thanks for sharing your meat with me lady ;)