thepioneerwoman5.0
Chipotle Chicken Chili
I’ll be on The Chew today, and I wanted to share the recipe I’ll be cooking since it’s one of my favorites from my new cookbook (here’s a peek if you’
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Garlic, Minced4 cloves(14 Oz. Size) Diced Tomatoes1 can(14 Oz. Size) Pinto Beans, Drained And Rinsed1 can(14 Oz. Size) Black Beans, Drained And Rinsed1 can(14 Oz. Size) Kidney Beans, Drained And Rinsed1 can
2
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for ⏱️ 1 hour.
3
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 for 10 more minutes or until thick.
(14 Oz. Size) Diced Tomatoes1 can(14 Oz. Size) Pinto Beans, Drained And Rinsed1 can(14 Oz. Size) Black Beans, Drained And Rinsed1 can(14 Oz. Size) Kidney Beans, Drained And Rinsed1 canLime, Juiced1Lime Wedges For Serving
4
Serve with sour cream, cheese, cilantro, and another squeeze of lime!
(14 Oz. Size) Diced Tomatoes1 can(14 Oz. Size) Pinto Beans, Drained And Rinsed1 can(14 Oz. Size) Black Beans, Drained And Rinsed1 can(14 Oz. Size) Kidney Beans, Drained And Rinsed1 canSour Cream, For ServingCilantro, For ServingLime, Juiced1Lime Wedges For Serving
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