Chipotle Chicken Chili


  • 2 Tablespoons Olive Oil
  • 1 Whole Onion, Diced
  • 4 Cloves Garlic, Minced
  • 2 Pounds Chicken Breasts
  • 1 Can Beer
  • 1 Can Diced Tomatoes
  • 3 Whole Chipotle Peppers In Adobo Sauce, Minced
  • 1 Can Pinto Beans
  • 1 Can Black Beans
  • 1 Can Kidney Beans
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Cumin
  • 1 Teaspoon Salt
  • 1/4 Cup Masa Harina
  • 1 Whole Lime, Juiced


  1. Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned.
  2. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
  3. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
  4. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.

Serve with sour cream, cheese, cilantro, and another squeeze of lime!