Chicken Chili with Beer and Kidney Beans
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 2 boneless skinless chicken breasts
  • 3 tbs extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp salt
  • 2 tsp ancho chili powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ c fresh cilantro, chopped
  • 1 (14) oz.can diced tomatoes plus 2 cans of water
  • 1 (14) oz. can red kidney beans
  • 1 can light beer
Instructions
  1. Season chicken breasts generously with salt and pepper.
  2. In a large stock pot, heat with a layer of evoo on medium high. Once slightly smoking, place the chicken breasts in and cook for 3-4 minutes on each side until they are golden brown. Remove from pot and set aside.
  3. Add to two tablespoons more of evoo to the chicken juices and lower heat to medium. Add in the chopped onion and cook for 4 minutes. Then toss in the garlic and cook for another 4 minutes, stirring constantly.
  4. Add the seasonings from the salt to the cilantro and the chicken breasts into the pot. Stir to incorporate with the onion and garlic then add in the diced tomatoes, water, kidney beans and light beer.
  5. Simmer for 4-6 hours with the lid half off until it thickens, stirring every hour. As the chicken cooks it will begin to shred and you can also break it up when you stir it. Be sure to taste the chili regularly as it simmers to make sure that it has enough seasoning, and if you need to add more of any seasoning feel free to do so.
  6. Enjoy with your favorite toppings!
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/11/04/chicken-chili-with-beer-and-kidney-beans/