Chipotle Chicken Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
• 1 bottle (12 Ounce Bottle) Good Beer
• 1 can (14 Ounce Can) Diced Tomatoes
• 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
• 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
• 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
• 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Salt, More To Taste
• 1/4 cup Masa Harina
• 1 Lime, Juiced
• Sour Cream, For Serving
• Grated Sharp Cheddar Cheese, For Serving
• Cilantro, For Serving
• Lime Wedges For Serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened, then add the minced garlic and cook 1 minute more.

2. Add the chicken pieces and cook 5 minutes, stirring, until the outside is no longer pink.

3. Pour in the beer and scrape up any browned bits from the bottom of the pot. Stir in the minced chipotle peppers, chili powder, cumin and salt, and cook 1 minute.

4. Add the diced tomatoes with their juice, plus the pinto, black and kidney beans. Bring to a boil, then reduce heat to low, cover partly and simmer 50 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) in the thickest part and is tender.

5. Stir the masa harina into the chili and simmer uncovered 10 minutes, until thickened.

6. Stir in the lime juice and add more salt to taste.

7. Ladle into bowls and top with sour cream, grated cheddar and cilantro. Serve with lime wedges on the side.