In a skillet add oil over medium-high heat and when sizzling.
Add garlic, chili powder, cumin, and lime juice, cook for 2 more minutes.
Add the chicken and cook until browned, add 3/4-of the beer and cook 2-3 minutes.
Once chicken is cooked add chipotle peppers, and next 4 ingredients.
Mix masa harina and remaining beer and stir to make a paste.
Add to chili mixture; reduce heat to medium-low and simmer for 1 hour.
Top with any of the optional toppings.
Monday, September 12, 2016
SOUTHWEST CHIPOTLE CHICKEN CHILI ENJOY DAN:
SOUTHWEST CHIPOTLE CHICKEN CHILI by CHEF DAN:
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
Grated sharp cheddar cheese, chives, diced avocado or scallions
ENJOY DAN: SING SONGS & PLANT SEEDS!!