Chipotle Chicken Chili

  • 2 Tbs. olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 (12oz.) bottle Mexican beer (or any beer)
  • 1 (14oz.) can diced tomatoes
  • 3 chipotle peppers in adobo, minced
  • 1 (14oz.) can black beans, rinsed and drained
  • 1 (14oz.) can pinto beans, rinsed and drained
  • 1 (14oz.) can kidney beans, rinsed and drained
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 2 tsp. salt, more to taste
  • Heaping 1/4 C masa harina (corn flour)
  • Juice of 1 lime
  • Sour cream, for serving
  • Grated sharp Cheddar cheese, for serving
  • Chopped cilantro, for serving

Heat the olive oil in a large pot over medium-high heat, then add the garlic and onion. Stir them around and cook them for 2 to 3 minutes, until they start to soften. Throw the chicken in the pot; stir the chicken around and cook 3 to 4 minutes, until lightly browned.

Pour in all but 1/4 up of the beer; then add the tomatoes, minced chipotles and beans. Stir to combine. Then add the chili powder, cumin and salt. Bring the chili to a boil, then reduce heat to a simmer. Cover the pot and let it simmer for a good 45 minutes to 1 hour, until the sauce is slightly thicker and the flavors have had a chance to combine.

After that time, combine the masa harina with the remaining beer; whisk it with a fork until it's smooth. Then pour it into the chili. This will thicken it up a little more and give it a really nice corn flavor. Next, squeeze in the lime juice. Then stir it around and let the chili simmer for another 10 minutes or so, until it's thick and luscious.

Taste and adjust the seasonings if necessary. Serve with sour cream, Cheddar and cilantro.

Date Added:July 14, 2023
Classification:Soups & Stews
Source:The Pioneer Woman
Course:Main Course