Stumbled upon this recipe from the Pioneer Woman when looking for recipes to use the rest of the chipotle peppers from the can so they wouldn't go to waste. This is unbelievably delicious!!
2 Tablespoon olive oil
1 whole diced onion
4 cloves minced garlic
2 lbs. boneless, skinless chicken breast, cut into a large dice
1 bottle good beer
1 can 14 oz size diced tomatoes
3 whole Chipotle Peppers in Adobo Sauce, minced
1 can 14 oz size pinto beans.
1 can 14 oz size black beans,
1 can 14 oz size kidney beans all drained and rinsed
1 Tbls chili powder
1 Tbls Ground Cumin
1 teas salt, more to taste
1/4 cup Masa Harina
1 Lime, juiced
Serve with Sour cream, grated sharp Cheddar Cheese, Cilantro & Lime Wedges
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften.
Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
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. Stire and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro and another squeeze of lime.
2 Tablespoon olive oil
1 whole diced onion
4 cloves minced garlic
2 lbs. boneless, skinless chicken breast, cut into a large dice
1 bottle good beer
1 can 14 oz size diced tomatoes
3 whole Chipotle Peppers in Adobo Sauce, minced
1 can 14 oz size pinto beans.
1 can 14 oz size black beans,
1 can 14 oz size kidney beans all drained and rinsed
1 Tbls chili powder
1 Tbls Ground Cumin
1 teas salt, more to taste
1/4 cup Masa Harina
1 Lime, juiced
Serve with Sour cream, grated sharp Cheddar Cheese, Cilantro & Lime Wedges
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften.
Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
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. Stire and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro and another squeeze of lime.
