Not so fast. There’s a knock on the door and a couch’s worth of my husband’s best buddies walk in rearing for another game day. I’m assured our unexpected guests aren’t hungry but, as they longingly watch a commercial for processed cheese dip, I’m suddenly racking my mind for a crowd-pleasing one-dish wonder. Enter, the October issue’s Tex-Mex Chicken Chili with Lime.
Take it from me, rather than scourging the recesses of the fridge for a hostess’ version of the Hail Mary pass, keep it stocked with the ingredients for our chicken chili. It’s ready in just 45 minutes!
Tex-Mex Chicken Chili with Lime
Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.
1 tablespoon butter
2 tablespoons olive oil
1 large white onion, diced
1 medium-size red onion, diced
1 poblano or bell pepper, seeded and diced
1 red or green jalapeño pepper, seeded and diced
1 large sweet potato, peeled and chopped
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons kosher salt
3 garlic cloves, minced
2 (16-oz.) cans navy beans, drained
1 (12-oz.) bottle white ale
4 cups shredded deli-roasted chicken
4 cups chicken broth
Toppings: Lime Cream, fresh cilantro, green onions, lime wedges
1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.
2. Stir in beans and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.
Note: We tested with Blue Moon Belgian White Wheat Ale.
Go for two and serve with Green Chile Cheese Toast!
Now, it’s your turn! Head over to Twitter and tell us what you’re cooking when last-minute fans are knocking! Don’t forget to use #PublixTailgate for your chance to win this week’s $250 Publix gift card. Official rules here.