Chipotle Chicken Chili

By okstategrad

Ingredients

• 2 Tablespoons Olive Oil
• whole Onion, Diced
• 4 cloves Garlic, Minced
• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
• 1 bottle (12 Ounce Bottle) Good Beer
• 1 can (14 Ounce Can) Diced Tomatoes
• 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
• 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
• 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
• 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Salt, More To Taste
• 1/4 cups Masa Harina
• 1 Lime, Juiced
• Sour Cream, For Serving
• Grated Sharp Cheddar Cheese, For Serving
• Cilantro, For Serving
• Lime Wedges For Serving

Preparation

Step 1

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. (When I made this, it really didn’t need the thickener – Skip)

Serve with sour cream, cheese, cilantro, and another squeeze of lime!

From Skip Eller