Angostura Chili Con Chicken
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  • 3lbs Boneless chicken, diced into 1-inch cubes
  • 1 tbsp ANGOSTURA® aromatic bitters
  • Salt and pepper to taste
  • 2 tbsp Olive oil
  • 4 tbsp Garlic, minced
  • 2 stalks Celery, diced
  • 2 Onions, finely diced
  • 16 oz Can of red beans
  • 32 oz Canned tomatoes, diced
  • 4 tbsp Tomato paste
  • 1 tbsp Tabasco sauce
  • 6 tbsp Chili powder
  • 3 tbsp Geera, grounded
  • 3 cups Tomato juice
  • 1 bottle Beer
  • 4-5 Dashes of ANGOSTURA® aromatic bitters
  • Salt and pepper to taste
  • 3 oz String beans, blanched and cut fine
  • Pumpkin, blanched and diced into 1-inch cubes


  • Season the chicken cubes with the bitters, salt and pepper
  • Heat a heavy based pot, add the oil and brown the chicken in batches (add more oil if needed)
  • Remove the chicken cubes from the pot, add the onions, garlic and celery and cook until a light brown colour
  • Add the remaining ingredients, cover and allow the mixture to come to a boil
  • When boiling, remove the cover and reduce the flame, then return the chicken cubes and allow the mixture to simmer for 1½ hours
  • Check the seasonings and adjust where necessary
  • Add the pumpkin and the string beans and cover until ready to serve

Serving Options:

You may serve with white rice, sour cream and chopped chive or corn tortillas with a fresh corn salsa

Angostura Aromatic Bitters