The Pioneer Woman Tasty Kitchen
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Chipotle Chicken Chili

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Thick, rich, spicy and divine!

Ingredients

  • 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 Oz. Size) Diced Tomatoes
  • 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
  • 1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
  • 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Salt, More To Taste
  • ¼ cups Masa Harina
  • 1  Lime, Juiced
  • Sour Cream, For Serving
  • Grated Sharp Cheddar Cheese, For Serving
  • Cilantro, For Serving
  • Lime Wedges For Serving

Preparation

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.

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, 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 for 10 more minutes or until thick.

Serve with sour cream, cheese, cilantro, and another squeeze of lime!

3 Comments

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Carolyn on 8.17.2014

Would be perfect over corn bread waffles!

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Lori Zehnder on 6.17.2014

Anyone have a suggestion on an all day crock pot time for this? My husband and I are finally on the same schedule starting this school year and I am looking for yummy crock pot ideas. He would love this but it sounds like a great crock pot idea…

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Cool Kitchen Stuff on 11.10.2013

Looks great for a cool fall day!

4 Reviews

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Val B. on 2.15.2014

My go-to chili recipe! I use Corona and serve with Mission Tortilla Strips and shredded Monterey Jack instead of cheddar.

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Sailormom on 1.12.2014

A new favorite of my whole family. We are wimps though, and can only handle one chipotle pepper.

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rinabeana on 1.10.2014

Yum! My boyfriend doesn’t care for spicy food (and by doesn’t care for, I mean he gets an upset stomach). Note that green peppers are considered spicy food. (Yes, really.) Nor does he like beer (more for me!). So I toned this down a little by omitting the title ingredient of chipotle peppers. However, with the onion, garlic, chili powder, and cumin, there was a lot of great flavor. Instead of beer, I used hard cider, which I thought worked very well. As I don’t care for kidney beans, I went with white (cannellini) and black beans. My grocery store didn’t have masa harina, so I used medium grind cornmeal and it worked great. Even though I clearly deviated from the recipe, I think I adhered to the spirit of it and I was thrilled with the results. The boyfriend’s comment: “Hearty and delicious” and he’s looking forward to leftovers for lunch.

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cbunyan on 12.17.2013

PLEASE TRY THIS RECIPE! I’m in love with this chili and pretty much any recipe that involves using peppers in adobo sauce. I will definitely use the whole can of peppers next time it could have been spicier. I also want to try stout beer, lager worked well this time for me, though. Confession: i used cornmeal instead of masa harina because masa harina comes in 5 pound bags which is about 4.97 more pounds of masa harina than i need in my house (or something like that, math’s not my thing). It worked fine and want even necessary because the chili was plenty thick without it. Love!

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