Chipotle Chicken Chili

By kjs1010

Spicy and yummy. Great for a cold week-end

Ingredients

• 2 Tbs olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts, cut into large dice
• 1 12-oz bottle good beer
• 1 14-oz can black beans, drained and rinsed
• 1 14-oz can kidney beans, drained and rinsed
• 1 14-oz can pinto beans, drained and rinsed
• 1 14-oz can diced tomatoes
• 1 Tbs chili powder
• 1 Tbs ground cumin
• 1 tsp salt
• 1 canned chipotle pepper in adobo sauce, minced (use only 1 chili not 1 can))
• 1/4 cup flour
• 5 limes, 1 juiced, 4 cut into wedges
• 1 pound sharp cheese, grated
• 16 oz sour cream
• 5 Roma tomatoes, diced
• 1/2 bunch fresh cilantro

Preparation

Step 1

Heat the oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the beans, tomatoes. chile powder, cumin, salt and chipotle pepper and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.

Yield: 12 servings