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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

  1. 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).

  2. Add the garlic, cumin, chili powder, additional salt, stir and cook for a minute.

  3. 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.

  4. 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.