2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed 1 can (14 Oz. Size) Kidney Beans, Drained And Ri
1 Tablespoon Chili Powder 1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste 1/4 cup Masa Harina
1 Lime, Juiced Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving Cilantro, For Serving Lime Wedges For Serving
Instructions
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. Stir and
cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro, and
another squeeze of lime!
Originally Submitted
7/26/2015
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