Philip & Molly's Chipotle Chicken Chili

1 large onion, diced

4 garlic cloves, minced

2 Tbsp. olive oil

2 pounds boneless, skinless chicken breasts, diced

1 12-oz bottle beer (or cider for GF)

1 14-oz can diced tomatoes, undrained

3 chipotle peppers in adobo

3 14-oz cans beans (pinto, black, and kidney), undrained

1 can corn (optional), undrained

1 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. salt

1/4 C. (heaping) masa harina

1 lime, juiced

sour cream, grated cheese, and cilantro for serving

1. Cook onion and garlic in olive oil until soft (2-3 minutes).

2. Add diced chicken and cook 3-4 minutes until lightly browned.

3. Pour in all but 1/4 C. of the beer/cider, the tomatoes, the minced chipotles, and the beans (and corn, if using).

4. Stir to combine, then add the spices and bring to a boil. Reduce heat and simmer for 1 hour.

5. Whisk the masa carina with the remaining beer/cider until it's smooth, then pour it into the chili. This will thicken it and give it a really nice corn flavor.

6. Squeeze in the lime juice and stir it around and let the chili simmer for another 10 minutes or so until thick.

7. Serve it up with sour cream, cheddar cheese, and fresh cilantro!

PREPARATION/OBSERVATION NOTES:

When Philip and Molly served this to us this week, they had added an extra can of tomatoes, they did use the corn, and they used Bold Rock plain flavored cider, doubled. They also added dried cilantro in with the other seasonings, generously. For the chipotle peppers called for, they get a jar of diced chipotle peppers and just add a bunch of scoops to taste.