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.
Author: Pioneer Woman Cookbook with Variations
2poundsBonelessSkinless Chicken Breasts, Cut Into A Large Dice
1bottle12 Ounce Bottle Good Beer
1can14 ounces. Size Diced Tomatoes
1/2 to 1whole Chipotle Peppers In Adobo Sauceminced (recipe calls for 3)
1teaspoonSaltMore To Taste (we recommend 2 tablespoons)
Sour CreamFor Serving
Grated Sharp Cheddar CheeseFor 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!
Chipotle Chicken Chili sans Beans https://gourmetliving.org/tamales-and-chipotle-chili-chicken-recipe/