Oh, I’ve made this chili before. I loved it then and I love it now! You see, it doesn’t take long to throw together, the ingredient list isn’t too crazy, and well it’s thickened with a beer + masa harina mixture that is just magical! I love how it’s kinda the lovechild of a chili and a stew and I like how pretty it is accessorized garnish-style. I’d serve this to my favorites! I’d serve it to you, if you visited!
I decided to pair it with some of my favorite cornbread. You see, I was given that snazzy cast iron cornbread heart pan down there for my birthday, so it was just meant to be! All I did was sub out some of the milk for beer, all I did was eat 3 right away, all I did was make this chili on a snow day.
So just make it and trust it! You see, you might get nervous that there’s not a ton of liquid involved or that it’s just so simple, but believe me, it’s so tasty in its simplicity! I didn’t alter the spices a bit!
Chipotle Chicken Chili (An Edible High-Five)
Recipe from The Pioneer Woman via A Cozy Kitchen
- 2 T olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 1/2-2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- one 12 oz. bottle Mexican beer (or your favorite beer)
- one 14 oz. can diced tomatoes
- 3 chipotle peppers in adobo, minced
- one 14 oz. can black beans, drained and rinsed
- one 14 oz. can pinto beans, drained and rinsed
- one 14 oz. can cannelloni or kidney beans, drained and rinsed
- 1 T chili powder
- 1 T cumin
- 2 t kosher salt, more to taste
- heaping 1/4 cup masa harina (corn flour)
- juice of 1 lime
- sour cream, to serve
- grated sharp cheddar, to serve
- avocado, to serve
- Heat olive oil in a large pot over medium-high heat. Add the onion and garlic. Stir them around and cook for 2-3 minutes or until they start to soften.
- Add the chicken, and stir. Cook 3-4 minutes or until lightly browned. Pour in all but 1/4 cup of the beer, then the tomatoes, minced chipotle peppers, and all the beans! Stir to combine. Add the chili powder, cumin, and salt.
- Bring chili to a boil, then reduce to a simmer. Cover the pot and allow to simmer for 45 minutes to 1 hour, until the sauce is slightly thicker and the flavors have had a solid chance to combine. After that time, whisk the masa harina into the remaining 1/4 cup beer. Stir into the chili. Add the lime juice. Allow to simmer for 10 minutes or so until thick and luxurious. Serve right away with sour cream, cheddar cheese, avocado, and maybe some beer cornbread!
C’mere beer cornbread.
Recipe adapted from my fave
- 1 1/4 cup all-purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 t baking powder
- 1/2 t salt (optional)
- 1/4 cup beer
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- Preheat oven to 400 degrees. Grease 8 or 9 inch pan.
- Combine dry ingredients (flour, corn meal, sugar and baking powder).
- Stir in beer, milk, oil and egg, mixing until dry ingredients are moistened.
- Pour batter into prepared pan. Bake 20-25 minutes or until light gold brown and toothpick inserted in the center comes out clean.
Yay! Click HERE for a printable pdf of the recipes above.
24 thoughts on “Chipotle Chicken Chili”
Chilli and cornbread. I can’t wait for winter.
Grrrrrllll, chili forevz.
I don’t even eat chicken and I want this 🙂 The heart shaped cornbread is pretty much the cutest thing EVER! pinned
Thanks, Averie! You could totally vegify this!
That cast iron pan is adorable. Never seen anything like it! I’ve been OD’ing on soup the last few days, but I could totally get past that if I had a big bowl of this in front of me.
Thanks, Laura! And yeah man, it’s soup and stew and chili weather. Oh! And carb weather.
that pan is so cute. I normally add beer while making chili and it adds such depth of flavor, I cant get enough.
Yeah! It’s the best!
C’mere beer cornbread..hell yea!! I need that and some of dat chili today in this cold sweater weather..
Let’s toast it all! Cheers!
love that pan, for reals! and that chili sounds perfect for these serious snow days!
Thanks, Cindy! <3
Great photos! A perfect meal for us snowed in Michiganders. Thanks Megan.
Thanks, Rachel! And fo realz! I had to beat the polar vortex somehow!
OH MAN, I totally made this after you tweeted about it and it was deliciouusss. Even more delicious when Steve suggested we grab some fries and pour it over those. HEAVEN IS MADE OF CHILI CHEESE FRIES.
HELL YES. I love how you and Steve think! <3
The cornbread looks great! What kind of beer did you use? Does it matter? I have an IPA in the fridge — would that work?
I used Sierra Nevada, but any light beer would work fabulously!
Love this!! I am eating some chili now, but I can still go for more! Love the cornbread too!
All the chili! Thanks, Tiegz!
Beer in all the things!!<3
Meg. Do you have any advice on how you get things not to stick in cast iron? Or not to stick in general? I make sure the iron is seasoned (or I use it brand new) and things always stick for me. I grease and flour and Pam when called for but I still never get a clean pull-off. Do you have a certain technique? Your hearts are perfect 🙁