Cool Nights Chili With Chicken Corn And Chipotles Recipes

CHIPOTLE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, 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 until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

COOL NIGHTS CHILI WITH CHICKEN, CORN, AND CHIPOTLES

Steps:

• Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.
• When hot, add the chicken and saute until light golden, for 4-5 minutes.
• Remove chicken from pan and drain on paper towels.
• Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.
• Return sauteed chicken to the pan.
• Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.
• Add in stock, tomatoes, and chipotles; bring mixture to a simmer.
• Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.
• Add in corn and beans; cook for 10 minutes.
• Taste chili and season with salt, if needed.
• **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).
• To serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.
• Serve each bowl with a lime wedge to squeeze over the chili before eating.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.