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Sunday, October 18, 2015

Fall Recipe #15 - Tex Mex Chicken Chili


Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.

Ingredients

  • 1tablespoon butter
  • 2tablespoons olive oil
  • 1large white onion, diced
  • 1medium-size red onion, diced
  • 1poblano or bell pepper, seeded and diced
  • 1red or green jalapeño pepper, seeded and diced
  • 1large sweet potato, peeled and chopped
  • 2teaspoons ground cumin
  • 2teaspoons chipotle powder
  • 2teaspoons kosher salt
  • 3garlic cloves, minced
  • 2(16-oz.) cans navy beans, drained
  • 1(12-oz.) bottle white ale
  • 4cups shredded deli-roasted chicken
  • 4cups chicken broth

Preparation

  1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.
  2. Stir in beans and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.


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