chipotle chicken chili

Ohhh, Texas weather. Last week it went from warm and sunny to snow(!) to ice and back to sorta kinda warm. And now it's freezing again. Sigh.

While I am SO ready for full-on warm spring weather, there is one thing I love about the cold hanging around a bit longer: hearty, soul-warming comfort food, of course. This chipotle chicken chili from Ree's newest cookbook is about as good as it gets for a chilly night. The chipotles lend a perfect warmth and the squeeze of lime at the very end brightens it up just right. This is like a hug in a bowl.

Chipotle Chicken Chili (adapted from The Pioneer Woman)
10-12 servings

you'll need:
2 tablespoons olive oil
4 garlic cloves, minced
2 lbs. boneless, skinless chicken breasts, cut into small pieces
one 12 oz. bottle of beer (I used Corona)
one 14 oz. can diced tomatoes
3 chipotle peppers in adobo, minced
one 14 oz. can black beans, drained and rinsed
one 14 oz. can pinto beans, drained and rinsed
one 14 oz. can kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
5 corn tortillas, torn into small pieces
juice of 1 lime
for serving: sliced avocado, cheddar cheese, lime wedges

Heat olive oil in a large pot over medium-high heat. Add the onion and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds.

Add the chicken and cook until browned on all sides, about 5 minutes. Pour in all but 1/4 cup of the beer, then add the tomatoes, chipotle peppers, and the beans. Add the chili powder, cumin, and salt, and stir everything to combine.

Bring the chili to a boil, the reduce to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally. Stir in the remaining 1/4 cup of beer and the lime juice. Simmer for another 10 minutes. Serve piping hot with avocado and cheese on top. Yum!

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