When you need to feed a crowd, this is a good one! Use any leftovers to make burritos and pop them in the freezer.
Adapted from Ree Drummond’s A Year of Holidays. It’s a spicy chili, so if you’re serving people with more sensitive palates, use half the can of chipotle peppers (keep the rest in the refrigerator for another batch or for this roasted sweet potato salad with chipotle balsamic dressing.)
Chipotle Chicken Chili
serves 8–12; adapted from Ree Drummond's A Year of Holidays
Ingredients
- 1 onion, chopped yellow or white
- 2 tablespoons avocado oil or olive oil
- 1½–2 pounds chicken, boneless and skinless chicken breasts or thighs or a combination
- 2 cloves garlic, minced and mashed with ½ teaspoon salt
- 1 tablespoon cumin, ground
- 2 teaspoons chili powder pure chile like ancho preferable to a mix but use what you like
- 1 teaspoon Kosher salt
- 1 12-ounce can or bottle beer; divided
- 1 7-ounce can chipotle peppers in adobo, minced (use the sauce too) cut this amount in half for less spicy chili
- 1 14-ounce can black beans, rinsed and drained or 2 cups home-cooked
- 1 14-ounce can pinto beans, rinsed and drained or 2 cups home-cooked
- 1 14-ounce kidney beans, rinsed and drained or 2 cups home-cooked
Last 10 minutes of cooking:
- ¼ cup masa harina (corn flour)
- ¼ cup reserved beer
- 1 lime, juiced
Condiments for serving: grated cheddar cheese, sour cream, cilantro, and lime wedges
Instructions
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Heat the oil in a large pot like a Dutch oven over medium-high heat. Add the onion and cook a couple minutes to soften. Add the chicken pieces and cook until lightly browned (less than 5 minutes).
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Add the garlic, cumin, chili powder, additional salt, stir and cook for a minute.
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Add beer (reserving ¼ cup for later), tomatoes and their juice, minced chipotles and their sauce, and all the beans, stir to combine and bring to boil. Reduce heat to a simmer, cover the pot and cook for 45–60 minutes.
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Whisk together the masa harina and the reserved ¼ cup beer. Pour into the chili and simmer an additional 10 minutes to thicken. Add the lime juice and serve with grated cheese, sour cream, cilantro, and lime wedges.
