Ree’s Chipotle Chicken Chili

INGREDIENTS:

2 tablespoons Olive Oil

1 whole Yellow Onion, diced

4 cloves of Garlic, minced

2 pounds boneless skinless Chicken Breasts, diced

1 bottle Mexican Beer {or any beer}

1 {14 ounce} can of Diced Tomatoes {I used tomato sauce}

3 Chipotles in Adobo, minced

1 {14 ounce} can Black Beans, drained and rinsed

1 {14 ounce} can Pinto Beans, drained and rinsed

1 {14 ounce} can Kidney Beans, drained and rinsed

1 tablespoon Chili Powder

1 tablespoon Cumin

1 teaspoons Kosher Salt {I added two teaspoons}

1/4 cup Masa Harina {corn flour}

1 medium Lime, juiced

CHILI TOPPINGS:

Sour Cream

Sharp Cheddar Cheese, grated

Fresh Cilantro, torn

Lime Wedges

Sliced Green Onions

Tortilla Chips

Hot Sauce

DIRECTIONS:

In a Dutch oven over medium-high heat, drizzle in the olive oil.

Once hot add in the onions and garlic, cook until the onions are soft, translucent and lightly golden.

Add in the chopped chicken and let that brown for a few minutes. Pour in 3/4 of a bottle of beer, the diced tomatoes {or tomato sauce}, the minced chipotles, black beans, pinto beans and kidney beans. Stir to combine.

Next season with the chili powder, cumin and kosher salt. Stir, bring to a boil, reduce to a simmer, cover and cook for 45 minutes to 1 hour.

Once the chili is done simmering; combine the 1/4 cup of masa harina {corn flour} with the remaining beer and stir until it makes a smooth paste. Pour the paste mixture into the chili along with the lime juice and let it simmer for 10 minutes to thicken.

Serve in big fat bowls with sharp chedder, sour cream and cilantro!

source: simplyscratch