This is a very versatile dish that can be served with cornbread, nachos, tacos, white rice and you can eat it just as it is. The moment that a bowl of this chili lays on the table, it will be gone in minutes. Go ahead, cook this tonight and devour this while watching your favorite game or series.

Ingredients:

2 Tablespoons Olive Oil

1 whole Onion, Diced

4 cloves Garlic, Minced

2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice

1 bottle (12 Ounce Bottle) Corona Good Beer

1 can (14 Oz. Size) Diced Tomatoes

3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)

1 can (14 Oz. Size) Bush’s Best Pinto Beans, Drained And Rinsed

1 can (14 Oz. Size) Bush’s Best Black Beans, Drained And Rinsed

1 can (14 Oz. Size) Bush’s Best Kidney Beans, Drained And Rinsed

1 Tablespoon McCormick Chili Powder

1 Tablespoon McCormick Ground Cumin

1 teaspoon Salt, More To Taste

1/4 cup Masa Harina

1 Lime, Juiced

Sour Cream, For Serving

Grated Sharp Cheddar Cheese, For Serving

Cilantro, For Serving

Lime Wedges For Serving

Instructions:

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, beans, 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!

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Quick tip: Instead of using chicken, you can use beef, pork or even turkey. The result is the same rich, thick and flavorful goodness.

Thank you to The Pioneer Woman Who Cooks for this awesome recipe