Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?
I’ve been cooking my way through it at an above average speed, lol. Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.
Tried something new: Check!
It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.
This dish is filling and not too spicy. Even the kids enjoyed it.
Ingredients
- 2 pounds chicken breast boneless, skinless
- 2 tbsp olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 12oz bottle of Mexican Beer (can be substituted with chicken or beef broth)
- 1 14 oz can diced tomatoes
- 3 chipotle peppers in adobo, minced (sub chipotle sauce sm. can)
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can pinto beans drained and rinsed
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 teaspoons salt more to taste
- 1/4 cup masa harina (corn flour) (can sub. with wet masa)
- 1 juice of one lime
- sour cream for serving
- grated sharp cheddar cheese for serving
- chopped cilantro for serving
Servings: people
Instructions
- 1. Start with your favorite dutch oven or large pot.
- 2. Heat the olive oil and cook onions until they start to soften
- 3. Throw the chicken in.
- 4. Cook 3-4 minutes until lightly browned.
- 5. Pour in all but 1/4 cup of the beer.
- 6. Then add the tomatoes, the chipotles, and all the beans.
- 7. Stir to combine, then add the chili powder, cumin, and salt.
- 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
- 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
- 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
- 11. Next, squeeze in the lime juice.
- 12. Then, stir it around and let the chili simmer for another 10 minutes.
- 13. Serve it with sour cream, cheese and cilantro.
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