Categories: Soup

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion, diced
• 2 bell peppers, diced (orange and red)
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 2/3 cup pumpkin beer
• 1 (28 ounce) can whole tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans
• 8 ounces tomato puree
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 1/4 teaspoon freshly grated nutmeg
• for topping: queso fresco, sour cream or greek yogurt, green onions, diced red onion, fresh cilantro, crushed red pepper, avocado slices, lime wedges, tortilla strips or chips
• cheesy pumpkin beer biscuits
• 3 cups all-purpose flour
• 1/2 teaspoon granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 sticks (3/4 cup) cold butter, cut into tiny pieces
• 6 ounces sharp white cheddar cheese, freshly grated
• 1 1/4 cups pumpkin beer

Directions

1. Season the chicken with the salt, pepper, smoked paprika, garlic powder, cumin and cayenne. Heat a large stock pot over medium-high heat and add 1 tablespoon each of olive oil and butter. Add the chicken and cook until golden and deeply browned on both sides. I cover the pot while doing this and cook for about 5 to 6 minutes per side. Remove the chicken and place on a plate. Reduce the heat to medium-low. Add the remaining tablespoon of olive and butter. Stir in the onion, peppers and garlic. Cook until softened, stirring occasionally, for 6 to 8 minutes.

2. In the meantime, shred or chop the chicken into pieces. I throw it in my stand mixer to shred! Add the chicken back into the skillet and stir. Add the crushed red pepper and tomato paste, stirring well to distribute. Cook, stirring often, for 5 to 6 more minutes. Increase the heat slightly and pout in the pumpkin beer to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to release any flavored bits! Add in the whole tomatoes, tomato sauce, pinto beans and tomato puree. Stir in the chili powder, cumin, brown sugar and nutmeg. Bring in a boil, then reduce to a simmer and cover. Simmer for at least 30 minutes, or until you’re ready to eat! Before eating, I like to taste and seasoning additionally if needed (more salt, pepper or chili powder).

3. cheesy pumpkin beer biscuits

4. Preheat oven to 425 degrees F.

5. In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Stir in the grated cheese. Make a well in the center and pour in beer, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.

6. Pat the dough into a circle that is about 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet if baking aline. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Baker for 10-12 minutes, or until golden on top.

7. If you’d like to bake the biscuits ON the chili, scoop the chili in a large baking dish [9×13 inch at least] and place the dough rounds on top. Bake for 15 minutes, then remove the dish from the oven and gently lift up on the biscuits. When they sit on the chili the bottoms can take longer to bake, so lift slightly (you can flip if you’d like, but it won’t be as pretty!) and lower back down. Cover the dish with foil and bake again for another 15 minutes, or until the biscuits are set. Make sure to check the bottoms before serving!

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