Chipotle Chicken Chili
- prep time40 min
- total time 125 min
- serves 12
A hearty chili dish that will transport your taste buds to the southwest, with diced chicken breast, three kinds of beans, tomato and cheese.
2 Tbsp olive oil
4 cloves garlic, minced
1 onion, diced
2 lb(s) boneless, skinless chicken breasts, cut into large dice
1 (12-oz) bottle good beer, preferably Mexican
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 Tbsp chile powder
1 Tbsp ground cumin
1 tsp salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
¼ cup masa harina
5 limes, 1 juiced, 4 cut into wedges
1 lb(s) sharp Cheddar, grated
16 oz sour cream
5 Roma tomatoes, diced
½ bunch fresh cilantro
1. Heat the olive 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 black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
2. 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 until thick, 10 more minutes.
3. Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.