Chipotle Chicken Chili

Ingredients:

• 2 tablespoons olive oil
• 1 whole vidalia onion
• 4 cloves garlic
• 2 pounds boneless, skinless chicken breasts
• 1 bottle good beer
• 1 can diced tomatoes
• 2-3 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 ground cumin
• 1 teaspoon sea salt
• 1/4 cup masa harina
• 1 lime
• sour cream
• grated sharp cheddar cheese
• lime wedges

Directions:

Dice (or mince) the onion.  Mince the garlic.  Cut the chicken into pieces the size of large dice.

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add 8 ounces of the beer, reserving the rest, then cook for a couple of minutes to reduce.

Drain and rinse the beans.  Add them, the tomatoes (plus juice), chipotles, beans, chili powder, cumin and salt to the pot. Stir to combine, then cover the pot and cook for one hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the juice of one lime. Stir and cook for 10 more minutes or until thickened.

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

Yield:  8 double-ladle servings

Source:  http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili/