Ree’s Tex-Mex Chipotle Chili Chili is a hearty and tasty meal. It is preferable to dinner accompanied by a nice salad and that’s your health.
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
2 pounds boneless, skinless chicken breasts, cut into large dice
One 12-ounce bottle good beer, preferably Mexican
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can diced tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges
1 pound sharp Cheddar, grated
16 ounces sour cream
5 Roma tomatoes, diced
1/2 bunch fresh cilantro
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chili powder, cumin, salt, and chipotles and stir to combine. Bring to a simmer, 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 until thick, 10 more minutes.
- Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.