| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 2 pounds boneless, skinless chicken breasts, cut into large dice
- One 12-ounce bottle good beer, preferably Mexican
- One 14-ounce can black beans, drained and rinsed
- One 14-ounce can kidney beans, drained and rinsed
- One 14-ounce can pinto beans, drained and rinsed
- One 14-ounce can diced tomatoes
- 1 tablespoon chile powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 canned chipotle pepper in adobo sauce, minced (use less if desired)
- 1/4 cup masa harina
- 5 limes, 1 juiced, 4 cut into wedges
- 1 pound sharp Cheddar, grated
- 16 ounces sour cream
- 5 Roma tomatoes, diced
- 1/2 bunch fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
- 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 until thick, 10 more minutes.
- Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.
Nutrition Facts
| Calories | 459 |
| Total Fat | 26 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 109 milligrams |
| Sodium | 819 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 7 grams |
| Protein | 31 grams |
| Sugar | 5 grams |
Reviews
This is probably one of the best chili’s I have ever had! The taste was outstanding and the heat was just right. I saw on the show that after she got it all cooked and put together, she put it into her slow cooker. So, I did the same thing. Won’t do that again, it changed the texture. Also, I won’t add in the masa next time either. But the “before” chili was sooo good. Will definitely make this again and again!!!
This was great; really hearty. I made it as-is except for one of the beans I used chili beans in mild chili sauce to add even more flavor. I will definitely make this again!
Fantastic! Like another reviewer mentioned, I go with boneless skinless chicken thighs because they are more flavorful and super tender when stewed. It’s not too spicy if you’re worried about the heat. I use 2 chipotles because I like it spicy 🙂
I have made this dish twice and it’s solid, definitely a keeper
Delicious chili! I added a couple extra chipotle peppers for some extra heat. I also scaled back on the quantity of the toppings…it was a bit more than we would use…but we did add each of them them to our bowls.
This is an excellent recipe I use over and over again, always with thighs instead of breasts. Freezes beautifully!
A true keeper! I added lime zest as that seemed logical with using fresh lime juice. Remember u can control heat by adjusting amount of adobo sauce u add! Family loved it.
This was just amazing! Definitely will be making this again. I didn’t have masa so I substitued arrowroot powder and it did the trick!
Great recipe! Only small issue I had was the recipe ingredients and instructions were a little unclear on the diced tomatoes and the peppers in adobo sauce. I reserved the fresh diced tomatoes for garnish and used about 5 oz.. of the peppers. I also made some corn bread. I’ll definitely be making this again soon.
Delicious!