American recipe: Chipotle Chicken Chili dish

I am not a big fan of Chipotles. Too spicy. But try this recipe and you’ll love it!


  • 1 onion
  • 2 Chicken Breasts
  • 1 bottle Mexican Beer {or any beer}
  • 1 can of Diced Tomatoes
  • 1 hot pepper
  • 1 can Black Beans, drained and rinsed
  • 1 can White Beans, drained and rinsed
  • 1 can Kidney Beans, drained and rinsed
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoons Kosher Salt
  • 1 medium Lime, juiced
  • Sour Cream

How to

Cook onions until they are soft, translucent and lightly golden.

Add in the chopped chicken and let that brown for a few minutes. Pour in 3/4 of a bottle of beer, the diced tomatoes, the minced hot pepper, black beans, white beans and kidney beans. Stir to combine.

Season with the chili powder, cumin and kosher salt. Stir, bring to a boil, reduce to a simmer, cover and cook for 45 minutes.

Once the chili is done simmering; add the remaining beer and stir until it makes a smooth paste. Add the lime juice and let it simmer for 10 minutes to thicken.

Serve in big fat bowls with sour cream!

(recipe tweaked from this one)

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