Start stocking canned beans and chipotle peppers in your pantry so you can make this spicy chicken chili. Great in bowls with cheese, sour cream, cilantro and a squeeze of lime, but also delicious as a filling for burritos – the recipe makes 8 – 12 servings, so you can enjoy it both ways! Thanks to Ree Drummond, The Pioneer Woman, for the original recipe published in A Year of Holidays.
Amy’s Kitchen Coach Tip:
- This chili is quite spicy. To bring down the heat a bit, use half the can of chipotle peppers.
- 1 large onion, diced
- 2 Tablespoons olive oil
- 2 garlic cloves, minced and miashed with 1 teaspoon salt
- 1 1/2 - 2 pounds chicken breasts, skin and bones removed, cut into bite sized pieces
- one 12 oz. bottle of beer (reserve 1/4 cup, see instructions)
- one 14 oz. can diced tomatoes
- one 7 oz. can chipotle peppers in adobo, minced (use the sauce too)
- one 14 oz. can black beans, drained and rinsed
- one 14 oz. can pinto beans, drained and rinsed
- one 14 oz. can kidney beans, drained and rinsed
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder (I like ancho)
- 1 additional teaspoon salt
- 1/4 cup masa harina (corn flour)
- juice of 1 lime
- condiments for serving: cilantro leaves, sour cream, lime wedges, grated cheddar cheese
- Heat the olive oil in a large dutch oven over medium-high heat. Add the onion and cook for a couple minutes, until they start to soften. Add the garlic and stir. Add the chicken pieces and cook 3 - 4 minutes, until lightly browned.
- Add all but 1/4 cup of the beer, the tomatoes and their juice, the minced chipotles and their sauce, and all the beans. Stir to combine. Add the cumin, chili powder, additional teaspoon of salt and bring to a boil. Reduce heat to a simmer, cover the pot and cook 45 minutes - 1 hour.
- Combine the masa harina and the reserved 1/4 cup beer, whisking until smooth. Pour it into the chili to thicken it up. Squeeze in the lime juice and stir. Simmer an additional 10 minutes or so. Enjoy!