Categories: Chicken, Chili, Main Dish, Tex-Mex

Ingredients

• 1/4 cup vegetable oil
• 1 1/2 cups chopped onions
• 3 cloves garlic, mashed
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 2 envelopes lipton golden onion soup mix
• 2 tablespoons masa harina
• 2 cups water
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can beer
• 3 cups diced or shredded cooked chicken
• 1 (16 ounce) can pinto beans, rinsed and drained
• shredded cheddar cheese
• sour cream
• chopped fresh cilantro
• tortilla chips

Directions

1. In a large pot, heat the oil over medium heat; add in the next 7 ingredients.

2. Cook and stir constantly (make sure the spices don’t burn) for 4 minutes.

3. Add in the water, tomato sauce, and beer; bring to a boil.

4. Lower the heat to medium-low; add in the chicken and beans.

5. Cook uncovered, for 45 minutes to 1 hour, or until the chili is thick.

6. To serve: place tortilla chips into individual serving bowls and ladle chili on top OR ladle chili into individual serving bowls and serve tortilla chips on the side; top with shredded cheese, sour cream, and chopped cilantro if desired.

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