Chipotle Chicken Chili

Chipotle chicken chili 1

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.

chipotle chicken chili 2


Summer Grilling

Asparagus on grill

We started barbecuing last summer.We realized how useful it was when hurricane Ike hit us real bad. We ran out out charcoal long back and forgot to get a bag (We didn’t realize that it would me helpful .We all learn from our mistakes) . We had to use the coal from the previous barbecue.We were stuck with no current for 4 day. On the first day of power failure,we used up all the eggs we had and made a huge omelet ( 8 eggs) .The dosa batter I made could not survive the power failure. So we used readymade dosa and rava dosa mix .Shared some with our neighbor. We were happy to eat something hot. Since all the stores were closed ,we couldn`t buy charcoal.So that was the last use of the grill.Sadly it was winter.

Summer is back and it is time to grill again.Men are always interested in barbecue. So its time for me to rest and enjoy the dish my husband makes.

My husband wanted to try out something different,he used chicken pieces, orange and lemon juice along with many herbs , ginger powder and paprika.

We started off with corn,which was tender and juicy and the the asparagus flavored with pepper,salt and lemon juice.

Corn and Asparagus

It was gone in a second.

Next was the kabab`s.That turned out really good.I am gonna tempt you all with some lovely pictures.The chicken cooked to perfection with yellow capsicums,green capsicums and tomatoes.

Orange Lemon Herb Kabab


  • Chicken -2 boneless chicken breasts ( cut into 12 pieces)
  • Salt – to taste
  • Pepper – 1 tsp
  • Orange juice – Juice of 1 orange,squeeze with hand
  • Lemon juice – Half a lemon
  • Herbs  – Oregano, Italian seasoning
  • Seasoning salt – to taste
  • Dry Ginger powder – 1 tsp
  • Capsicums – any color.But the orange,red and yellow ones tastes better.
  • Tomato – 1


  • Clean the chicken. Cut into 12 pieces and mix with the above ingredients.Let it sit for 2 hours. Now they are ready for grilling.
  • Cook them on a skewer with capsicum and tomato.
  • Remember to soak the skewers in water for an hour before cooking (you don`t want them to get burned).
  • Sprinkle some salt on the vegetables before placing it on the grill.

We had kabab with a bowl of fruits.

Fruit bowl

A wonderful end to a hot summer day.

Chicken Kulambu

Chicken_Kolambu (2)

This method of cooking the chicken goes well with rice,dosa,idli,idiyappam,biryani or coconut rice.


  • Chicken (cut into small pieces) – 1/2 lb
  • Ginger – 1.5″
  • Garlic – 2 pods
  • Oil – 3 tbsps
  • Cumin seeds – 1/2 tsp
  • Onions(chopped) – 1 cup+3/4 cup
  • Red chillies – 2
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 2 Tbsps (adjust according to taste)
  • Tomato -1
  • Salt – as per taste
  • Water – 2 cups or less

Grind the ingredients below to a fine paste using water:

  • Shredded Coconut – 1/2 cup to 1/3 cup
  • Cumin seeds – 1/2 tsp
  • Fennel seeds(sauf) – 1/2 tsp
  • Cinnamon – 1″
  • Pepper – 1 tsp


    • Chop the chicken into small piece and clean them.
    • Grind the ginger and garlic together to a fine paste using water.
    • Grind the coconut,cumin seeds,fennel seeds,cinnamon and pepper by adding little water to a fine paste.
    • Heat oil in the pan of a pressure cooker. Wait till it heats up and add the cumin seeds and red chilli to it.

Chicken kulambu 1

    • Add the chopped onions.

Chicken kulambu 2

    • When the onions turn golden brown, add ginger garlic paste and saute for 30 seconds.

Chicken kulambu 3

    • Add the chopped tomato.

Chicken kulambu 4

    • When the tomato looses its shape, add the chicken to it followed by the turmeric powder,chilli powder and a little salt.

Chicken kulambu 5

Chicken kulambu 6

Chicken kulambu 7

    • Let the chicken cook for 3 mins.
    • Keep stirring  the chicken occasionally to prevent it from sticking to the base of the pan.
    • Now add the ground coconut paste and water (the amount can be added depending on the consistency of the gravy ).

Chicken kulambu 8

Chicken kulambu 9

    • Add salt and pressure cook for 2 whistles.

Chicken kulambu 10

Chicken kulambu 11


You can make this gravy without coconut by simply excluding the coconut and adjusting water accordingly.