Monday, February 10, 2014

chipotle chicken chili


Ohhh, Texas weather. Last week it went from warm and sunny to snow(!) to ice and back to sorta kinda warm. And now it's freezing again. Sigh.

While I am SO ready for full-on warm spring weather, there is one thing I love about the cold hanging around a bit longer: hearty, soul-warming comfort food, of course. This chipotle chicken chili from Ree's newest cookbook is about as good as it gets for a chilly night. The chipotles lend a perfect warmth and the squeeze of lime at the very end brightens it up just right. This is like a hug in a bowl.

Chipotle Chicken Chili (adapted from The Pioneer Woman)
10-12 servings

you'll need:
2 tablespoons olive oil
4 garlic cloves, minced
2 lbs. boneless, skinless chicken breasts, cut into small pieces
one 12 oz. bottle of beer (I used Corona)
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 kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
5 corn tortillas, torn into small pieces
juice of 1 lime
for serving: sliced avocado, cheddar cheese, lime wedges

Heat olive oil in a large pot over medium-high heat. Add the onion and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds.

Add the chicken and cook until browned on all sides, about 5 minutes. Pour in all but 1/4 cup of the beer, then add the tomatoes, chipotle peppers, and the beans. Add the chili powder, cumin, and salt, and stir everything to combine.

Bring the chili to a boil, the reduce to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally. Stir in the remaining 1/4 cup of beer and the lime juice. Simmer for another 10 minutes. Serve piping hot with avocado and cheese on top. Yum!

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24 comments:

  1. I'm ready for warmer, springlike weather too Marie! Unfortunately we are a loooong way away from that! I'll just have to pretend until then. This gorgeous dish would certainly help!

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    1. I know I have no business complaining about the cold here in Texas - it's nothing like what you're experiencing I'm sure! Thanks, Maria!

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  2. pinning it. I cant wait for the weather to warm up either...

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  3. I feel you.. The sunny and outdoor patio margarita weather can not come sooner.. This chili sounds sooo good..

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    Replies
    1. Margarita weather is the best kind of weather!

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  4. This is like the never-ending winter at our end. I will appreciate Spring like never before. The only upside is savoring good warming meals like your chicken chili here. I love your lighter chili recipes.

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    1. Thanks, Monica! When it's cold like this, I put chili on the dinner menu a lot! :)

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  5. What a great bowl of food. I'll take a hug in a bowl any day. Stay warm Marie... or cool... whatever. :)

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  6. Absolutely love that photo! The colours are gorgeous, and I want to dive right in.

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  7. Yum yum yum! I am obsessed with chipotles in adobo. This is a fantastic, simple and warming dish for weeknight dinners! thanks for the inspiration Marie. Cannot wait to try it!

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    Replies
    1. Chipotles are the best, I agree! Hope you love it!!

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  8. Ah, I do love Ree. And warm weather. This looks like a good recipe to hold us over until spring!

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  9. Great looking chili girl! It's been a very cold Tuesday so this looks like it would hit the right spot perfectly!

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  10. i'm with ya on wanting the cold weather to end (i'm in minneapolis so probably not anytime soon) but while it's here - bring on the bbq! this chili looks awesome too, i'm going to go check out that cookbook :)

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    Replies
    1. It's a great cookbook! Stay cozy up there in that frigid weather!!

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  11. You said 'chipotle', slapped some avocado on it and I was HERE. Looove this meal!

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  12. Looks totally yum! I definitely have nothing to complain about in Jamaica; but when it gets cold, it's cold!

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