Chili with Chicken and Beans

Print Friendly

I really need to trim my toenails.

OH, HEY.

Wow, you’re quiet. How long have you been standing there?

Wow.

Remember yesterday when I told you about my husband cooking for me all weekend due to an expensive mountain bike purchase? (I’m still coping.) Well, this here chili was another one of his creations.

You guys, I wish I had secretly recorded him making this chili. He was bouncing around the kitchen, tossing wooden spoons into the air, juggling cans, spices, herbs from the garden, singing to himself in a very revved up motorcycle-y grunge voice. Do you know how many hits on YouTube I would have gotten? I freaking knew my big chance in life would breeze right past me.

I’ve accepted it and moved on.

Back to food. Doesn’t chili just rule your face? Especially this time of year. It’s the type of meal that you could set up a diving board at the edge of the pot and go skinny dipping in.

No there is nothing wrong with me, why do you ask?

*I blame the posion ivy steroids.

Chili with Chicken and Beans:

What it took for 4:

* 1 chicken breast, diced
* 1/2 a bottle of beer
* 2 (14.5 oz) cans diced tomatoes
* 1 (14.5 oz) can black beans, drained and rinsed
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1 (14.5 oz) can kidney beans, drained and rinsed

* 1 cup corn (frozen or canned is fine)
* 2 medium white onions, finely diced
* 3 small jalapeno peppers, minced
* 3 garlic cloves, minced
* 2 celery stalks, diced
* 2 Tbs. maple syrup
* 2 Tbs dijon mustard
* 2 Tbs. extra-virgin olive oil
* 2 Tbs ground cumin
* 2 Tbs. chili powder
* 2 Tbs. smoked paprika
* 2 sprigs oregano
* 3 sprigs thyme
* 1/2 cup fresh cilantro, chopped
* pinch of fresh chives for garnish
* salt and pepper

Heat the oil in a large skillet. Add the onions, jalapenos and garlic. Saute 4 minutes. Add the celery and saute another 2 minutes. Add the chicken, cumin, chili powder, paprika, oregano, thyme and a good pinch of salt and pepper. Saute 3 minutes.

In another large pot, bring the beer, beans, syrup, dijon and tomatoes to a simmer. Add the veggies and chicken, partially cover and simmer for an hour, or as long as you want, really.

Toss in the cilantro, taste and add more salt and pepper if needed.

Serve chili with some delish corn bread and call it a DAY.

, , , , , , , , , ,

19 Responses to Chili with Chicken and Beans

  1. Sylvia@bascooking September 20, 2011 at 6:20 pm #

    What a great post , Bev, Your dish is stunning and no mention the beautiful beautiful pics

    • Cassi October 7, 2011 at 3:34 am #

      I made this tonight and it was fantastic. I used half of a left over rotisserie chicken and served the chili with biscuits. We had plenty of food for four of us and then there are still plenty of leftovers. Great recipe!

  2. Rachel @ Not Rachael Ray September 20, 2011 at 7:59 pm #

    This looks fabulous! Love your photos, and I love recipes that only require HALF a bottle of beer :) Leaves some for the cook!

  3. carly {carlyklock} September 20, 2011 at 8:06 pm #

    Maybe I can get my husband to cook for ME this weekend! :)

  4. Deliciously Organic September 20, 2011 at 8:35 pm #

    Beautiful! And I can eat this while I’m grain-free this month. Thanks!

  5. Deborah September 20, 2011 at 8:36 pm #

    OH, my goodness – that looks amazing!!

  6. Averie @ Love Veggies and Yoga September 20, 2011 at 10:38 pm #

    It looks so vibrant and amazing. The colors. The wood. The photography. I want to come take pics with you!

    • Bev Weidner September 20, 2011 at 11:10 pm #

      We need to make that HAPPEN. ;)

  7. Elizabeth September 21, 2011 at 1:06 am #

    Your husband cooks. Wow.

  8. Katie September 21, 2011 at 2:12 am #

    It must have been a chicken chili kind of day – I had some for dinner tonight, too. The only thing that would have made it better is if the husband cooked it for me. Good job Mr. BevCooks!

  9. Cassie (Bake Your Day) September 21, 2011 at 3:04 am #

    I never make chicken chili…this needs remedied now. Or I could eat some of this. I’m salivating!

  10. Lauren September 21, 2011 at 4:42 am #

    I love the lighting on those last two photos! Gorgeous!

  11. Cookin' Canuck September 21, 2011 at 2:21 pm #

    Great job on those photos, Bev! This chili sounds like the perfect thing to warm me up.

  12. myFudo September 21, 2011 at 7:28 pm #

    What a way to make chicken, I can imagine the sweet aroma while you were preparing the dish. Craving for it now :)
    Feel free to stop by my site am giving away a free babycake cupcake maker :)

  13. Kandice November 1, 2012 at 12:03 pm #

    Wait a second. There is corn in the picture and not in the recipe. What’s going on here? Should I add corn or not?

    • Bev Weidner November 1, 2012 at 12:12 pm #

      Ya know, I think a little elf distracted me right about then and I forgot to list the corn in the ingredients. Whoops! Yeah, I’d say add a cup of corn (frozen or canned is fine) if you dig ze corn. Thanks for the catch!

Trackbacks/Pingbacks

  1. Seared Salmon with Red Pepper Pesto | Bev Cooks - September 21, 2011

    […] cool, right? I mean, your stomach isn’t cursing your name after eating too many bowls of this is it? I had no intention of harming you or damaging our relationship in any way. You know that, […]

  2. RooQie Cook: Chicken Chili from Bev Cook’s | The Qronicle | - August 13, 2013

    […] Brick Road led to Bev Cooks, a fun, down-home cooking blog with a sense of humor (rejoice!) and her Chili with Beans and Chicken […]

Leave a Reply

buy nolvadex online