Chicken recipe with chicken chili
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Chipotle Chicken Chili sans Beans

I am always in the mood for a chili fix.  This is a great one from the Pioneer Woman cookbook.  We prefer it Texas style without the beans. 
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Fowl
Cuisine: Tex-Mex
Servings: 4 Servings
Author: Pioneer Woman Cookbook with Variations


  • 2 tablespoons Olive Oil
  • 1 whole Onion Diced
  • 4 cloves Garlic Minced
  • 2 pounds Boneless Skinless Chicken Breasts, Cut Into A Large Dice
  • 1 bottle 12 Ounce Bottle Good Beer
  • 1 can 14 ounces. Size Diced Tomatoes
  • 1/2 to 1 whole Chipotle Peppers In Adobo Sauce minced (recipe calls for 3)
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Salt More To Taste (we recommend 2 tablespoons)
  • 1/4 cup Masa Harina
  • 1 Lime Juiced
  • Sour Cream For Serving
  • Grated Sharp Cheddar Cheese For Serving
  • Cilantro For Serving
  • Lime Wedges For Serving


  • 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. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
  • Add the tomatoes, chipotles, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 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 lime juice. Stir and cook for 10 more minutes or until thick.
  • Serve with sour cream, cheese, cilantro, and another squeeze of lime!