Saturday, February 15, 2014

chipotle chicken chili... 1 hour and 30 minutes

the goods:
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 bottle (12 ounces) Mexican beer (or any beer)
1 can (14 ounces) diced tomatoes
3 chipotle peppers in adobo, minced
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) pinto beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons salt
2 tablespoons flour
2 tablespoon cornmeal
juice of 1 lime
sour cream, for serving
grated sharp cheddar cheese, for serving
chopped cilantro, for serving

Heat the olive oil in a large pot over medium-high heat, then add the onion and garlic. Stir them around and cook for 2 to 3 minutes, until they start to soften. Add the chicken. Cook chicken, stirring, until lightly browned, about 4 to 5 minutes. Pour in all but 1/4 cup of the beer. Add tomatoes, chipotles, and all the beans. Stir to combine, then season with chili powder, cumin, and salt. Bring the chili to a bowl, then reduce heat to a simmer. Cover the pot and let simmer for 45 minutes to an hour. Stir the flour and cornmeal into the remaining 1/4 cup of beer with a fork until it's smooth. Then pour into the chili. Squeeze in the lime juice, stir to combine, then let the chili simmer for another 10 minutes. Serve with a sprinkling of cheddar cheese, a dollop of sour cream and some cilantro on top!

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