If you’re like Faith and Lori Mack, you stop on the way home for a cooked rotisserie chicken. While it’s delicious as is, and easy, here’s a way to pull off the cooked chicken meat and make something that tastes great!
Ingredients
- 1 tablespoon oil
- 1 cup onion chopped
- 1 teaspoon kosher salt
- 1 cup green pepper chopped
- 1 tablespoon garlic chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 12-ounce beer
- 1 pound cooked chicken chopped
- 1 can black or navy beans drained
Servings:
Instructions
- Heat oil in a heavy bottom pot and add the onions and KOSHER salt.
- Cook while stirring for 2 minutes or until lightly caramelized. Add the chopped green peppers and chopped garlic and cook for another 2 minutes.
- Stir in the chili powder, cumin, dried oregano, and cayenne pepper and cook for 1 minute to develop flavors.
- Pour in the beer and simmer for 15 – 20 minutes. Then add the cooked chicken and drained beans.
- Cook for another 10 minutes, and serve.
When cooking for a family with younger palettes it is important to consider the effect of the flavor of the beer. A teaspoon of sugar may be needed.
Noted, Natalie. Thanks.
what can you substitute for beer?
not the chicken chili but the one Chris made with cubed potatoes instead of chicken, otherwise same ingredients; I don’t like beer, just want to make the potato chili, what liquid to substitute?
Thanks, it was on last Thurs April food schmooze radio show repeat.
Phyl
Anytime you see beer in a chili recipe, you can sub in whatever stock or broth you think would work best: beef, chicken, or even vegetable. I recommend a low-salt version of the stock or broth you like. If you use a low-salt stock or broth, you can better control the overall saltiness of the chili. If a chili recipe calls for both beer and stock (like this vegetarian chili does), you can simply leave the beer out all together. It’ll still be delicious!
Feel free to use the low-salt stock of your choice instead of the beer.