Red Chicken Chili with Beer

Red Chicken Chili with Beer is ready to serve (Photo Credit: Adroit Ideals)

Red Chicken Chili with Beer. It’s been a fairly mild winter here in the Washington, DC area. The week of Christmas was met with mild 70 degree temperatures. We may have had one hard freeze so far. Now, after New Year’s Day, we are starting to see some “normal” cold weather for this area. Some snow flurries are expected today just in time to make a batch of simmering chili on the stove or in a Crock Pot. My Red Chicken Chili with Beer can also help you celebrate at your Super Bowl Party, too.

Red Chicken Chili with Guinness Beer topped with Cheeses, Sour Cream, and Cilantro (Photo Credit: Adroit Ideals)
Red Chicken Chili with Guinness Beer topped with Cheeses, Sour Cream, and Cilantro (Photo Credit: Adroit Ideals)

Most chili recipes highlight beef as their main ingredient. In lightening up my menus, I’m eating more poultry and fish. I’ve added chicken to this chili instead of beef. Beans are a fantastic way to add protein to a recipe and I’m using white cannellini beans here. I like to add spices to my chili such as cumin, Mexican oregano, and chili powder. Yes, you should use the Mexican oregano in this recipe because it has such a unique taste. McCormick Mexican Oregano is available in the spice section at your local grocery store as well as online at Amazon.com. Of course, garlic, tomato sauce, diced tomatoes, chicken stock/broth and my favorite roasted corn round out the ingredient list. And for additional flair and flavor: Guinness beer!

Guinness beer is a good dark beer (Photo Credit: Adroit Ideals)
Guinness beer is a good dark beer (Photo Credit: Adroit Ideals)

Start with two boneless skinless chicken breasts.

Organic boneless skinless chicken breasts (Photo Credit: Adroit Ideals)
Organic boneless skinless chicken breasts (Photo Credit: Adroit Ideals)

Remove the chicken breasts from the packaging and trim off any extra fat that is remaining.

Chicken Breasts ready to dice (Photo Credit: Adroit Ideals)
Chicken Breasts ready to dice (Photo Credit: Adroit Ideals)

Dice the chicken breasts into 1 inch cubes.

Diced chicken breast (Photo Credit: Adroit Ideals)
Diced chicken breast (Photo Credit: Adroit Ideals)

Saute the chicken cubes in olive oil.

Saute the chicken cubes (Photo Credit: Adroit Ideals)
Saute the chicken cubes (Photo Credit: Adroit Ideals)

Turn the chicken cubes until they are browned on all sides.

Brown the chicken cubes in the oil (Photo Credit: Adroit Ideals)
Brown the chicken cubes in the oil (Photo Credit: Adroit Ideals)
Browned Chicken Cubes (Photo Credit: Adroit Ideals)
Browned Chicken Cubes (Photo Credit: Adroit Ideals)

Add some diced onion and diced red bell pepper to the chicken cubes. Saute until the onion and pepper are soft and slightly browned.

Diced onion (Photo Credit: Adroit Ideals)
Diced onion (Photo Credit: Adroit Ideals)
Add the diced onion and red bell pepper to the chicken mixture (Photo Credit: Adroit Ideals)
Add the diced onion and red bell pepper to the chicken mixture (Photo Credit: Adroit Ideals)

Add the garlic and saute a few minutes.

Add garlic and stir (Photo Credit: Adroit Ideals)
Add garlic and stir (Photo Credit: Adroit Ideals)

Add the spices to the chicken mixture.

Add the spices to the chicken mixture (Photo Credit: Adroit Ideals)
Add the spices to the chicken mixture (Photo Credit: Adroit Ideals)

Stir and saute for a minute to open up the spice flavors.

Stir the spices into the chicken mixture (Photo Credit: Adroit Ideals)
Stir the spices into the chicken mixture (Photo Credit: Adroit Ideals)

Add the beer, stirring to scrape up the brown bits that have formed in the pan. Let the mixture cook a minute or two to burn off the alcohol from the beer.

Add the beer and deglaze the pan (Photo Credit: Adroit Ideals)
Add the beer and deglaze the pan (Photo Credit: Adroit Ideals)

Add the green chiles, roasted corn, white cannellini beans, diced tomatoes, and chicken stock. I like to use Casa Fiesta Diced Green Chilies.

Casa Fiesta Diced Green Chiles (Photo Credit: Adroit Ideals)
Casa Fiesta Diced Green Chiles (Photo Credit: Adroit Ideals)
Add the beans, corn, diced tomatoes, green chiles, and chicken stock (Photo Credit: Adroit Ideals)
Add the beans, corn, diced tomatoes, green chiles, and chicken stock (Photo Credit: Adroit Ideals)

Add the tomato sauce. And stir the chili until it is well mixed.

Add the tomato sauce (Photo Credit: Adroit Ideals)
Add the tomato sauce (Photo Credit: Adroit Ideals)
Stir the chili until combined (Photo Credit: Adroit Ideals)
Stir the chili until combined (Photo Credit: Adroit Ideals)

Simmer the chili over low heat, covered, for at least an hour, stirring once in a while so the bottom doesn’t burn.

Let the chili simmer for at least one hour over low heat (Photo Credit: Adroit Ideals)
Let the chili simmer for at least one hour over low heat (Photo Credit: Adroit Ideals)
Red Chicken Chili with Beer is ready to serve (Photo Credit: Adroit Ideals)
Red Chicken Chili with Beer is ready to serve (Photo Credit: Adroit Ideals)

Ladle the chili into serving bowls.

Ladle the chili into bowls (Photo Credit: Adroit Ideals)
Ladle the chili into bowls (Photo Credit: Adroit Ideals)

Serve this chili along with shredded cheeses, sour cream, and chopped cilantro.

Red Chicken Chili with Beer -- Ready for Your Spoon (Photo Credit: Adroit Ideals)
Red Chicken Chili with Beer — Ready for Your Spoon (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Red Chicken Chili with Beer

Ingredients:

2 boneless, skinless chicken breasts
2 T olive oil
1 medium onion, chopped
1/2 red bell pepper, finely diced
2 garlic cloves, minced
1 T Mexican oregano
2 T chili powder
1 T cumin
8 oz dark beer
1 c frozen roasted corn
2 cans (14.5 oz each) cannellini (white) beans
1 can chopped green chiles
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) chicken broth/stock
2 cans (14.5 oz each) tomato sauce
1 c shredded cheddar and Monterey Jack cheeses
1/2 c sour cream
1 T cilantro or parsley, minced

Method:

1. Cut the chicken breasts into one inch cubes.
2. Warm the olive oil in an 8-quart stock pot over medium heat.
3. Saute the chicken cubes in the olive oil until browned on all sides.
4. Add the onion and red bell pepper and saute until slightly browned.
5. Add the garlic and cook two minutes, stirring so the garlic doesn’t burn or overbrown.
6. Add the Mexican oregano, chili powder, cumin and stir. Cook for two more minutes to let the spices open up a bit.
7. Add the beer and stir the chicken mixture to loosen up the brown bits on the bottom of the pan. Simmer a minute or two to let the alcohol burn off.
8. Add the corn, cannellini beans, green chiles, diced tomatoes and chicken broth/stock to the stockpot.
9. Add the tomato sauce and stir well to combine.
10. Simmer for 30 minutes, covered, stirring occasionally, until the chili has thickened slightly.
11. Ladle chili into serving bowls, garnish with cheeses, sour cream, cilantro (or parsley), and serve!

Serves 2 – 4 as a main course. For a five-way chili mac, serve over spaghetti pasta, and this recipe will serve 6 people. This chili freezes well so make a big batch and save some for a future meal.

Variations: Instead of chicken, you can use diced cooked turkey breast or ground turkey. Try ground chicken or turkey for a different texture. Add kidney beans or black beans. Add some cubed zucchini squash. Top with sliced scallions or diced onions in addition to the other toppings. Try a different dark beer instead of Guinness or omit the beer all together.

Order some Mexican oregano from Amazon.com:

Order this ingenious cook-and-carry Crock Pot from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

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