I always wanted to make chili at home. And one day I came across the recipe for Chipotle chicken chili on Pioneer Woman’s site ; I knew that I had to try it.
The recipe calls for Mexican beer. But you can substitute it with chicken broth.
- Olive oil – 2 tbsps
- Onion- 1, diced
- Garlic – 4 cloves,minced
- Boneless skinless chicken breast – 2 lb, diced
- Beer or chicken broth – 12 ounces
- Diced tomatoes – 1 can (14 oz)
- Chipotle peppers in Adobo sauce – 2 or 3 peppers,minced with seeds (add little by little according to taste)
- Canned Pinto beans – 14 oz (drained and washed)
- Canned Black beans – 14 oz (drained and washed)
- Canned Kidney beans – 14 oz (drained and washed)
- Chili powder – 1 tbsp
- Cumin powder – 1 tbsp
- Salt – 1 tsp or more according to taste
- All purpose flour – 1/4 cup
- Lime – 1
- Sour cream – for serving
- Grated cheddar cheese – for serving
- Cilantro – for serving
- Heat oil in a large heavy bottomed pot or a dutch oven.
- Add onions and garlic. Cook until the onions turn transparent.
- Add chicken and cook until lightly browned.
- Add beer or chicken broth ( just enough to cover the chicken). Cook for 2 minutes.
- Add tomatoes, chipotle peppers, beans, chili powder, cumin powder and salt. Stir; cover and let it simmer for 1 hour.
- Mix flour and water/beer/chicken broth in a small bowl. Make a thick flowing lump free paste. Add it to the chili along with lime juice ( add according to your taste).
- Stir and let it cook for 10 more minutes.
- Serve the chili in a bowl topped with sour cream, grated cheese and cilantro.