- 2 tablespoons olive oil
- 1 whole vidalia onion
- 4 cloves garlic
- 2 pounds boneless, skinless chicken breasts
- 1 bottle good beer
- 1 can diced tomatoes
- 2-3 whole chipotle peppers in adobo sauce, minced
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1/4 cup masa harina
- 1 lime
- sour cream
- grated sharp cheddar cheese
- lime wedges
Directions:
Dice (or mince) the onion. Mince the garlic. Cut the chicken into pieces the size of large dice.
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until the onions soften. Add the salt, chili powder, and cumin and continue cooking until the spices begin to smell strongly. Add the chicken and cook until lightly browned.
Unless you have a really spicy tongue, open the can of chipotle peppers and use just three of the large ones. Maybe four tops. I recommend using a bit of the bear to wash off the adobe sauce from the peppers you are discarding and then use that small amount of liquid in a mini-processor or blender to purée the chilis, adobe sauce, and the onions in the can. Pour the purée in with the chicken.
Pour up to 8 ounces of beer (including what you used to rinse the peppers) in with the chicken, reserving 4 ounces for later use.
Drain and rinse the beans. Add them, the tomatoes (plus juice), beans, chili powder, cumin and salt to the pot. Stir to combine, then cover the pot and cook for one 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 juice of one lime. Stir and cook for 10 more minutes or until thickened.
Serve with sour cream, cheese, and another squeeze of lime!
Myrtle's Note: This is so good I am utterly torn between my favorite chicken dish, now: Vietnamese Curry with Sweet Potatoes or this! Update: I have been learning to cook the spices as a part of recipes, so I started doing that with the cumin and chili powder and subsequently altered the recipe above.
Yield: 8 double-ladle servings
Source: http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili/
