So this is how my day started out: “Honey, will you bring me a beer?” Please note that when I said this it was not even 7:00 AM. Yes, I said AM. So my puzzled hubby dutifully goes into the garage where our food surplus cupboard is and grabbed me a beer off the shelf. He cautioned me to get at least some of the beer into the recipe. Lucky for him and the recipe, I don’t like to drink beer.
Here is why I needed the beer: I am soaking Scarlett runner beans (from this summer’s garden) in it. I became impatient tho, and started cooking them a bit (in the beer) because I wanted to add them to the chili recipe. Actually, that worked quite well. As I was cutting and chopping ingredients for the chili, the beans were brewing away. I have to admit the house did smell a little like a hops processing plant.
Yield from summer harvest.
This recipe is actually a chicken chili version. We had rotisserie chicken to use up and it’s been extremely cold here (18 degrees on the thermometer one morning), so chili was a good option to warm us up.
Apologies for the chili picture – it tasted better than it looks. Since it is not a tomato based chili the colors are rather bland to capture in a good picture.
Big debate – what’s best – tortilla chips or warmed tortillas -with chili? My hubby crunches Ritz crackers in his chili – silly man. I like either tortilla chips or warmed tortillas.
Today I didn’t have tortilla chips so I just cut up a corn tortilla into sections and toasted it for 5 or so minutes. Another version of corn tortilla chips is to brush each chip with oil and salt before toasting. Perfect chips for a quick alternative to packaged chips.
- 2 cups cooked chicken
- 2 cups pre-cooked Scarlett runner beans (OR kidney, black, pinto, or whatever beans you prefer)
- 2-3 cups chicken broth (homemade or store bought)
- 1/2 large white or yellow onion chopped
- 4 garlic cloves thinly sliced or grated
- 2 poblano peppers, seeded and finely chopped
- 1 small jalapeno pepper, seeded and finely chopped
- 2-3 tablespoons chili powder
- 1 tablespoon cumin
- 1 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon thyme
- Salt and pepper
- Drizzle fry pan with oil.
- Sauté onions, garlic and peppers in oil to soften.
- Add chicken and beans to pan, along with chicken broth.
- Sprinkle seasonings over chicken mixture.
- Squeeze of lime.
- Simmer for 30 minutes. Taste test to adjust seasonings.
- Simmer for another 30-45 minutes.
- Serve with avocado, tomatoes, chopped onions, and sour cream.