Wednesday, November 20, 2013

Chipotle Chicken Chili

This recipe is from Ree Drummond, also referred to as the Pioneer Woman. I check out her blog frequently since I love her food and cooking show on Foodnetwork. Her recipes are simple to make, and tasty, two very good things.

After making this last week with Dave, I can tell this recipe is already going to be a favorite, especially considering how the leftovers didn't last long.  Not a big fan of chili (probably because I've tried many on him), Dave LOVED this chili too! I think what makes her chili recipes unique is the use of masa or corn flour, it's a great addition to the flavor and consistency.

It definitely has some heat to it, which you can easily alter, but once you start in on the bowl it's nearly impossible to stop. We made the original recipe with 3 chipotle peppers since it's the main flavor, but if you're wary of heat start with 1 and work your way up. I'm a wuss when it comes to heat and I think 2 would be perfect for me. Hope you work this recipe into your meal schedule, it's sure to please the family and great seasonal meal.

Preparation: 10 min (20 if you cut slow like I do)
Cook Time: 1 hour 15 minutes
Servings: 12

2 tbsp olive oil
1 whole onion diced
4 cloves garlic, minced
2 lbs boneless skinless chicken breasts, dice into chunks
1 bottle (12oz good beer)
1 can (14oz) diced tomatoes
3 whole chipotle peppers in adobo sauce, minced (less if desire)
1 (14oz) Pinto beans, drained and rinsed
1 (14oz) Black beans, drained and rinsed
1 (14oz) Kidney beans, drained and rinsed
1 tbsp chili powder
1 tbsp ground cumin
1 tsp salt, more to taste
1/4 cup masa or corn flour
1 lime (2 tbsp), juiced
Optional Extras: sour cream, cheddar cheese, cilantro

1) Heat olive oil in a large pot over medium heat. Add the onions and garlic. Cook til onions soften.
2) Add diced chicken and cook til lightly browned.
3) Add 3/4 of beer, reserve the rest, cook a couple minutes.
4) Add tomatoes, chipotles, beans, chili powder, cumin, and salt. Stir, then cover and cook 1 hour.
5) Combine masa (corn flour) with 1/4 cup beer, OR chicken stock if you drank the beer, to make a paste.
6) Add paste to the chili and lime juice. Stir and cook an additional 10 minutes.
7) Serve in bowls and can add toppings of sour cream, cheese, and cilantro.

Serving Options:
*With Tostitos (LOVE THIS)
*In baked potatoes
*With cornbread
*Over Fritos
*In tacos - add lettuce, tomato and cheese

See step by step instructions and photos on Ree's website!

Click and see the other recipes that have become staples in our home from Ree:
Frito Chili
Grilled Veggie Burritos
Mini Meatball Sandwiches 
Crash Hot Potatoes
Buffalo Chicken Salad
Pioneer Pasta Salad
Frozen Fruit Cups

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