Chipotle Chicken Chili
(heavily altered, but inspired by this post from Pioneer Woman)
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see NOTES)
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon Kosher salt (or to taste)
1 small yellow onion, diced
4 cloves garlic, minced
1 12-ounce bottle beer (I used regular Modelo)
1 cup water
1 15-oz can petite diced tomatoes
2 whole chipotle peppers in adobo sauce, minced, plus 2 teaspoons adobo sauce
2 14.5-ounce cans pinto beans, drained and rinsed
1 tablespoon ancho chili powder
1 tablespoon lime juice
1/2 cup fresh cilantro, minced (about half a “bunch”)
For serving: sour cream, shredded cheese, cilantro, scallions, limes, corn chips, etc.
Heat large pot over medium high heat, then add the chicken, cumin, oregano and salt. Saute for about 7 or 8 minutes, stirring frequently, until the chicken is cooked through. Add the onion and garlic and stir. Cook for a few minutes more, until onion is soft. Add the beer and cook for 2 minutes to slightly reduce. Add the water, tomatoes, chipotles, beans and ancho chili powder. Bring to a boil, then reduce to a hard simmer. Let cook for 10 to 15 minutes.
Add the lime juice and cilantro. Stir to combine, then remove from heat. Serve with desired accompaniments.
Salty, sweet, smoky, spicy; this was instant love. Intense flavor with so few ingredients and chock full of protein to boot? Our perfect kind of meal.
As always, if you start with chicken breast, you will need a teaspoon or two of oil to get things going. Also, mine is soupier than a traditional chili, I realize, so if you want to make it thicker, you can blend some masa harina with water or more beer (1:1 ratio) or add a third can of beans. Ree did both in the post that inspired this dish. Up to you, but Steve and I loved it so tremendously as is, I think I will leave it for now.