Tuesday, December 3, 2013

Chipotle Chicken Chili

How was your Thanksgiving? We had a great time with J's parents! We shopped all day Wednesday, cooked and ate Thursday and Friday we put up our Christmas decorations. 
Mommasita, Pinkie and I shopping at the Americana
 If you look closely you can see the "snow" falling behind us at dinner!
Jeffrey and his dad putting up lights on our house!
 I love our little bungalow. 

Mommasita and I made some hilarious memories when making our Thanksgiving dinner. Luckily there is not any pressure when it comes to cooking with her. She hasn't hosted many Thanksgivings in her life because she has always gone to her in-laws, so it is new to both of us! 

 Here is the face I made at her when I realized she was putting the canned pumpkin in our sweet potatoes instead of the canned yams!
 This is what I was doing when I realized the she had turned the oven off when she turned off the timer and when I went to baste the turkey, it was sitting in a cold oven, haha!

All mistakes were not on her though...I put too much sugar in the cranberry sauce, burned the bottom of our stuffing and made a pecan pie that never set up! It was still a delicious meal and we had fun doing it!! Thank you Mommasita for being an incredible sidekick in my kitchen!




When it comes to comfort food, the Pioneer Woman has it down pat! This is my new favorite fall dish! I am so excited to make it again, it is on the menu for this weekend! 

Chipotle Chicken Chili
1 Tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
4-6 chicken tenders
1 bottle of Mexican beer
1 can diced tomatoes
3 chipotle peppers in adobe sauce, less if you like it less spicy
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
(you can also use a can of kidney beans, but I don't like those too much)
1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp kosher salt
1/4 cup Masa Horina
1 lime, juiced
sour cream, cheese and cilantro for serving
chips or cornbread for serving
Heat oil in pot and add diced onions. Cook until tender.
Cut chicken into cubes.
Put raw chicken tenders into pot with onions and toss around to cook chicken tenders until slightly browned.
Add most of the beer, reserving around 2-4 Tbsp for later.
Chop chipotle pepper. Remember these are really spicy, 3 is a lot, but I like a lot of spice!
Add can of diced tomatoes,
Chipotle peppers,

And rinsed/drained beans, to the pot.
Also add cumin, chili powder and salt to the mixture.
Stir to combine and cover the pot, cook for 1 hour on simmer. 

Mix together the Masa with the rest of the beer in a small bowl.
Add lime juice and Masa mixture to the pot.
Stir and cook for another 10 minutes to thicken.
I LOVE these homemade chips, it makes all the difference in the chili. Slice corn tortillas into strips. Heat 1 1/2 cups of canola oil in a frying pan until it sizzles when you add the tortillas. Cook the strips in batches for about 30 seconds per side.
Remove and drain on paper towel. Season with kosher salt.
The chili is ready!

Now serve it up with all of your delicious toppings and enjoy on a cold winter night!



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