Chipotle Chicken Chili
  • Olive Oil 2 tbsp
  • Onion, Diced 1
  • Garlic, Minced 4 cloves
  • Boneless, Skinless Chicken Breasts 2 lbs
  • Beer 12 oz
  • Diced Tomatoes 14 oz
  • Chipotle Peppers In Adobo Sauce, Minced 3
  • Pinto Beans, Drained And Rinsed 14 oz
  • Black Beans, Drained And Rinsed 14 oz
  • Kidney Beans, Drained And Rinsed 14 oz
  • Chili Powder 1 tbsp
  • Ground Cumin 1 tbsp
  • Salt, More To Taste 1 tsp
  • Masa Harina 1/4 cup
  • Lime, Juiced 1
  • Sour Cream, For Serving
  • Grated Sharp Cheddar Cheese, For Serving
  • Cilantro, For Serving
  • Lime Wedges For Serving
  1. 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.
  2. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
  3. 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.
  4. Remove chicken breasts from chili and shred.
  5. Serve with sour cream, cheese, cilantro, and another squeeze of lime!
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