Chipotle Chicken Chili with Beer and Masa
A smoky, hearty chicken chili built on a base of sautéed onions and garlic, with diced chicken breasts browned and simmered in beer, diced tomatoes, and three types of beans. Chipotle peppers in adobo sauce provide deep heat and smokiness, while cumin and chili powder layer warm spices. A masa harina slurry stirred with remaining beer thickens the chili and adds subtle corn flavor; lime juice brightens the finish. Serve in bowls topped with sharp cheddar, sour cream, and fresh cilantro. This version uses beer as both a cooking liquid and thickening agent, setting it apart from standard chili recipes.
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 clove garlic, minced
- 2 pound boneless skinless chicken breast, diced
- 12 ounce Mexican beerpale ale or amber beersame volumenone
works well
- 14 ounce canned diced tomatoes
- 3 whole chipotle pepper in adobo, minced
- 14 ounce canned black beans, drained and rinsed
- 14 ounce canned pinto beans, drained and rinsed
- 14 ounce canned kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ¼ cup masa harinacornstarchuse 3 tablespoonnone
less corn flavor
- 1 medium lime, juiced
Instructions
- 1
Heat olive oil in a Dutch oven over medium-high heat until hot.
- 2
Add diced onion and minced garlic, cook until onion is soft, translucent, and lightly golden.
- 3
Add diced chicken and brown for a few minutes.
- 4
Pour in three-quarters of the beer, diced tomatoes, minced chipotles, black beans, pinto beans, and kidney beans. Stir to combine.
- 5
Season with chili powder, cumin, and kosher salt. Stir, bring to a boil, then reduce to a simmer.
- 6
Cover and cook for 45 minutes to 1 hour.
- 7
Combine masa harina with remaining beer until smooth. Pour paste into chili along with lime juice.
- 8
Simmer uncovered for 10 minutes to thicken.
Tips
Use a Dutch oven or heavy-bottomed pot to maintain even heat and prevent scorching during the long simmer.
Masa harina must be mixed smooth with beer before adding to avoid lumps; whisk thoroughly for 30 seconds.
Fresh cilantro, sharp cheddar, and sour cream are not garnishes but essential toppings that balance heat and richness.
Good to Know
Refrigerate in airtight container for up to 4 days. Freezes well for up to 3 months; thaw overnight in refrigerator before reheating.
Prepare through step 6 (after simmering) up to 2 days ahead. Store cold. Reheat gently and complete thickening step before serving.
Ladle into bowls. Top with shredded sharp cheddar, dollop of sour cream, and fresh cilantro. Serve with cornbread or jalapeño cheddar biscuits.
Common Mistakes
Skip browning chicken to avoid pale, rubbery texture that won't absorb spices.
Whisk masa harina paste thoroughly with beer to avoid lumpy gravy.
Simmer uncovered after adding masa to allow proper thickening; covering traps steam.
Substitutions
works well
FAQ
Can I use store-bought rotisserie chicken instead of diced breasts?
Yes, use about 3 cups shredded chicken. Add after sautéing aromatics and skip the browning step; proceed directly to beer and beans. Reduce total simmer time to 30 minutes.
What if I don't have chipotles in adobo?
Use 1 tablespoon smoked paprika plus 2 minced fresh jalapeños. The heat will be fresher, less smoky. Simmer will taste good but lacks adobo's depth and tang.
How long can I keep leftover chili and can I freeze it?
Refrigerate up to 4 days in airtight container. Freezes up to 3 months; thaw overnight in fridge and reheat on stovetop or microwave. Quality best within 1 month frozen.