- 1 tbsp coconut oil
- 2 yellow onions, diced
- 4 jalapeños, stemmed & deseeded**
- OR 1 bell pepper & 1 tsp crushed red chili flake
- 2–3 cloves garlic, minced
- 1 heaping tbsp cumin
- 1 heaping tbsp coriander
- 2 5 oz cans green chilies
- 1 16 oz bottle light lager-style beer
- 2 15 oz cans cannellini beans, drained & rinsed
- 1 lb chicken breast, roasted & pulled*
- 1 32 oz container reduced-sodium chicken stock
- 2 bay leaves
- 1 cup whole milk
- 1/4 cup masa harina
- in heavy bottomed pan or dutch oven, heat coconut oil over medium high heat.
- cook diced onions & jalapeños with 1 tsp of kosher salt over medium heat until softened, about 7-10 minutes.
- add cumin, coriander, minced garlic& chilies & allow to cook for about 1 minute to warm up the chilies & bring out the flavor of the spices.
- add the beer in two intervals. first deglaze the pan with half of the beer & bring to a simmer over medium high heat stirring frequently for about 5 mintues, allowing beer to reduce by half. once beer has reduced, add remaining beer, continue to stir, & allow it to reduced by half again, about another 5 minutes. this concentrates the flavor of the beer & semi-braises the onions & peppers with its flavor.
- add beans, pulled chicken, & reduced-sodium chicken stock to the pot. add in bay leaves. bring chili to a boil over medium-high heat, cover & let simmer over low heat for about 25 minutes.
- in a bowl or measuring cup, combine milk & masa harina. mix together with a whisk. the mixture will be similar to a slurry & will thicken up quickly. stir until smooth, breaking up any lumps of masa harina.
- uncover the chili pot. while stirring the chili, slowly pour the masa harina slurry into the pot.
- let chili simmer for 10 more minutes uncovered over low heat to bring all the flavors together one last time.
- serve in bowls with tortilla chips & perfect guacamole.***
*if you don’t have cooked chicken on hand
- preheat oven to 400 degreees
- place chicken breasts on baking sheet. season generously with olive oil (about 1 tbsp), & salt & pepper (about 1 tsp each).
- bake chicken for 25 minutes, until cooked through.
- allow chicken to cool & shred.
**how spicy do you like your chili
- we like things with a great kick of spice, so i stem & deseed half of the jalapeños & leave the stems & seeds in the rest. if you want something more mild, stem & deseed all of the jalapeños. either way, remember to thoroughly scrub your hands & fingernails with hot soapy water once you’re done chopping.
- there is really no reason to be afraid of a stemmed & deseeded jalapeño! their flavor is mild, fruity, & delightful. but if you’re afraid of jalapeños, you can swap out with a green bell pepper & add 1 tsp of crushed red chili flakes with the cumin & coriander.
***for homemade lime tortilla strips pictured
- cut corn tortillas into a thin ribbons & place on a nonstick baking sheet.
- spritz tortilla strips with cooking spray, & season with a sprinkle of cumin & kosher salt.
- bake at 400 degrees for 8-10 minutes until crispy. keep an eye on them!
- once baked, pull out of the oven & sprinkle the zest of one lime over tortilla strips.
- cool & serve.
- Serving Size: 8