SOUTHWEST CHIPOTLE CHICKEN CHILI ENJOY DAN:

                                SOUTHWEST CHIPOTLE CHICKEN CHILI by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 tablespoons olive oil

1 onion, diced

1 bell pepper, roughly chopped

1 poblano pepper, roughly chopped

3 garlic cloves, minced

2 tablespoon EACH chili powder, cumin & lime juice

2 pounds, (4-6 Oz) boneless, skinless, chicken breast halves

1-(12 Oz) bottle I.P.A. beer

2 chiptole chilies, finely chopped

2 tablespoon adobe sauce

1 cup chicken stock

1 (14 Oz) can black beans, drained & rinsed

1 (10.5 Oz) can RO*TEL diced tomatoes

1/4-cup Masa Harina

OPTIONAL TOPPINGS:

Grated sharp cheddar cheese, chives, diced avocado or scallions

DIRECTIONS:

1. In a skillet add oil over medium-high heat and when sizzling.
2. Add garlic, chili powder, cumin, and lime juice, cook for 2 more minutes.
3. Add the chicken and cook until browned, add 3/4-of the beer and cook 2-3 minutes.
4. Once chicken is cooked add chipotle peppers, and next 4 ingredients.
5. Mix masa harina and remaining beer and stir to make a paste.
6. Add to chili mixture; reduce heat to medium-low and simmer for 1 hour.
7. Top with any of the optional toppings.

ENJOY DAN: SING SONGS & PLANT SEEDS!!