Pioneer Woman Chipotle Chicken Chili

Pioneer Woman chipotle chicken chili is a thick, smoky soup with chicken breast, three kinds of beans and minced chipotle peppers that comes together in 1 hour 25 minutes. This easy one-pot chicken chili fits game day, Super Bowl parties and cozy fall weeknight dinners.

Stir the masa harina and leftover beer into a smooth paste before it goes into the pot, because that paste is what thickens the chili. Skip it and you get a thin, brothy chili without that toasty corn flavor.

Beer gets cooked down with the chicken first, so the chili starts with a deep, slightly malty base instead of plain broth. Masa harina then thickens it at the end and adds a corn flavor that flour or cornstarch can't match.

Pioneer Woman Chipotle Chicken Chili

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Course: SoupCuisine: American, MexicanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

250

kcal

Chunks of browned chicken and three kinds of beans simmer in a beer and tomato base until tender. A masa harina paste stirred in at the end turns it thick, rich and smoky.

Ingredients

• 2 tbsp. Olive Oil
  

• 1 whole Onion, Diced
  

• 4 cloves Garlic, Minced
  

• 2 lb. Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
  

• 1 bottle (12 Ounce Bottle) 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) Pinto Beans, Drained And Rinsed
  

• 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
  

• 1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
  

• 1 tbsp. Chili Powder
  

• 1 tbsp. Ground Cumin
  

• 1 tsp. Salt, More To Taste
  

• 1/4 c. Masa Harina
  

• 1 Lime, Juiced
  

• Sour Cream, For Serving
  

• Grated Sharp Cheddar Cheese, For Serving
  

• Cilantro, For Serving
  

• Lime Wedges For Serving
  

Directions

• Soften the onions: Heat 2 tablespoons olive oil in a large pot over medium heat, then add 1 diced onion and 4 cloves minced garlic. Cook for a few minutes until the onions soften.
• Brown the chicken: Add 2 pounds boneless, skinless chicken breasts cut into a large dice. Cook until the pieces are lightly browned on the outside.
• Add the beer: Pour in 3/4 of the 12-ounce bottle of beer, saving the rest for later. Let it bubble and cook for a couple of minutes to reduce.
• Add the flavor: Stir in 1 can diced tomatoes, 3 minced chipotle peppers in adobo, and 1 can each of pinto, black and kidney beans, drained and rinsed. Then add 1 tablespoon chili powder, 1 tablespoon ground cumin and 1 teaspoon salt.
• Simmer the chili: Stir everything together, then cover the pot and cook for 1 hour. The chicken will turn tender while the flavors blend.
• Thicken with masa: Mix 1/4 cup masa harina with the rest of the beer until it forms a smooth paste. Stir it into the chili along with the juice of 1 lime.
• Finish and serve: Cook for 10 more minutes, or until the chili turns thick. Serve with sour cream, grated sharp cheddar, cilantro and lime wedges for another squeeze.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this chili less spicy?

Yes, three chipotles make a very spicy chili, so start with one minced pepper for a slight heat and plenty of smokiness. You can also leave them out completely, and the chili is still good.

What can I use instead of the beer?

Low sodium chicken broth works well in place of the beer. For the masa paste at the end, mix the masa harina with a little warm water instead.

Can I use a different meat?

Turkey, ground beef, pork or stew meat all work here. Just adjust the simmering time, since beef stew meat takes longer to get tender than chicken breast.

What can I use if I don't have masa harina?

Masa harina gives this chili its corn flavor, so it is worth finding in the same aisle as the chipotle peppers. In a pinch, you could simmer the chili a bit longer so it thickens on its own, though the flavor will be different.

What are the best ways to serve chili?

Top it with sour cream, cheddar and cilantro for the classic bowl. You can also spoon it over Fritos, into baked potato skins or into tacos, or serve it with a side of cornbread.