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Chili with Chicken and Beans

by on September 20, 2011 in Main Courses September 20, 2011 Main Courses
See post on Bev Weidner’s site!
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Level: Easy

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Description

Set up a diving board and dive on in, baby!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 whole Medium White Onions, Finely Diced
  • 3 whole Jalapeno Peppers, Minced
  • 3 cloves Garlic, Minced
  • 2 stalks Celery, Diced
  • 1 whole Chicken Breast, Diced
  • 2 Tablespoons Ground Cumin
  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Smoked Paprika
  • 2 sprigs Fresh Oregano
  • 3 sprigs Fresh Thyme
  • 1 Tablespoon Coarse Salt
  • 1 Tablespoon Freshly Ground Pepper
  • ½ bottles Beer, 12 Ounce Bottle
  • 1 can 14.5 Oz. Black Beans, Drained And Rinsed.
  • 1 can (14.5 Oz) Kidney Beans, Drained And Rinsed
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Dijon Mustard
  • 2 cans 14.5 Oz. Cans Diced Tomatoes
  • ½ cups Cilantro, Chopped
  • 1 pinch Fresh Chives, For Garnish

Preparation

Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic. Saute 4 minutes. Add the celery and saute another 2 minutes. Add the chicken, cumin, chili powder, paprika, oregano, thyme and a good pinch of salt and pepper. Saute 3 minutes.

In another large pot, bring the beer, beans, syrup, dijon and tomatoes to a simmer. Add the veggies and chicken mixture, partially cover the pot and simmer for an hour, or as long as you want, really.

Toss in the cilantro, taste and add more salt and pepper if needed.

Serve chili with some delish corn bread and call it a DAY.

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