Super Bowl Sunday!

by Alexa Donaher

The Philadelphia Eagles are in the Super Bowl!! Michael and the kids could not be more pumped! We are heading to our neighbors to cheer on the Birds, and when I asked what I could bring, the answer was chili, of course! It’s what I make on game day! But which recipe? I adopted and tweaked this flavorful chicken chipotle chili from The Pioneer Woman, and it is my favorite chili recipe. I serve it with all sorts of fixings on the side. I also always double the recipe in hopes of leftovers for a busy mid-week dinner. Although this week, with a crowd, I suspect no leftovers. We are expecting a WIN. Let’s go EAGLES!!

Chicken Chipotle Chili

2 TBSP of olive oil
1 large, sweet onion, diced
4 garlic cloves, minced (I use jarred chopped garlic in water)
2lbs. skinless chicken breasts, cut into bite-sized pieces
One 12 oz. bottle of Mexican beer (I use Modelo)
1 14 oz. can diced tomatoes
3 chipotle peppers in adobo, diced (freeze the remaining for future use)
1 14 oz. can light red kidney beans, drained and rinsed
1 14 oz. can garbanzo beans, drained and rinsed
2 TBSP chili powder (more to taste if desired)
1 TBSP cumin
Salt to taste
¼ cup corn flour
Juice of 1 lime
Garnish and toppings: Lime slices, sour cream, sharp cheddar cheese, chopped cilantro, Fritos scoops, avocado slices.

Heat olive oil over medium-high heat in a large Dutch onion, add onion and garlic and sauté 2-3 minutes. Add the chicken and stir; cook for 3-5 minutes until it’s a nice brown color. Add ¾ of the beer, tomatoes, diced chipotles, and beans. Stir to combine. Add the chili powder, salt, and cumin. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes. After 45 minutes, whisk the remaining beer with the corn flour until smooth and add to the chili. Squeeze in the juice of the lime. Stir and let the chili simmer for about ten more minutes. Serves 8-10 small bowls/cups. For a crowd (or leftovers), I double the recipe.

I like to set up a garnish bar with the above items and let family and guests add their toppings!

You can use a variety of beans or no beans at all, we happen to like the garbanzo and kidney beans, but black beans and/or pinto beans work well, also.

Leftovers are great served over baked potato, quesadilla, or crispy tacos.