Smoky Chicken Black Bean Chili with Beer
A robust chili combining shredded rotisserie chicken, black beans, and fire-roasted green chilies with smoky chipotles in adobo and beer for depth. Tomato paste is browned to intensify flavor, then simmered low and long. Cornmeal slurry thickens at the end. Top with cilantro, cheese, sour cream, or guacamole.
Ingredients
- 2 Tbs extra virgin olive oil
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 3 Tbs tomato paste
- 28 oz petite diced tomatoes, canned, with juice
- 4 oz fire-roasted diced green chilies, canned
- 3 cup chicken meat, from rotisserie chicken, shredded
- 15 oz black beans, canned, rinsed and drained
- 2 cup chicken broth
- 12 oz beer
- 1 tsp chipotle peppers, in adobo sauce, mincedsmoked paprika1/2 tsp per tsp chipotlesspice
drier, less complex
- 3 Tbs cornmeal
- ½ cup water
- toppings, cilantro, shredded cheese, sour cream, guacamole, assorted(optional)
Instructions
- 1
Heat oil in Dutch oven or large stock pot over medium heat until hot.
- 2
Add diced onion, minced garlic, chili powder, and cumin; cook until onion is softened and translucent and spices are well blended, about 8-10 minutes.
- 3
Stir tomato paste into onion mixture and cook, stirring often, until paste turns brownish rather than bright red. Add splashes of chicken broth as needed to prevent sticking.
- 4
Add diced tomatoes with juice, green chilies, shredded chicken, black beans, chicken broth, beer, and minced chipotles in adobo sauce. Bring just to a boil.
- 5
Reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- 6
Combine cornmeal with water in a bowl until smooth, then stir into chili. Simmer a few minutes more, stirring often, until thickened.
- 7
Serve in bowls garnished with desired toppings.
Tips
Browning the tomato paste concentrates its flavor and reduces brightness; patience here pays dividends.
Beer adds complexity; chicken broth is a functional substitute but lacks the same depth.
Stir occasionally during simmering to prevent sticking and ensure even flavor distribution.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 5 up to 2 days ahead; reheat gently and add cornmeal slurry just before serving.
Ladle into bowls. Offer toppings on the side: fresh cilantro, shredded cheese, sour cream, guacamole, diced onion, lime wedges.
Common Mistakes
Do not skip browning tomato paste to avoid flat, one-dimensional flavor.
Do not add cornmeal slurry before simmering is complete to avoid lumps.
Do not let chili boil hard to avoid evaporation and broken flavors; keep at gentle simmer.