Dinner Tonight: Beer Chicken Chili

I made this little stove top chili one Sunday night, and it was the perfect ending to a cozy weekend.  Full of flavor but not a lot of work, that’s a great Sunday night meal.

Enjoy!

This recipe serves 4 adults.

Shopping List
1 pound of chicken breasts (not frozen)
about 8 slices of bacon, chopped (I used turkey bacon)
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
 1 (16 oz) can of chili beans, do not drain
1 cup of your favorite beer (I used Samuel Adams)
2 cups chicken stock
Chopped green onions to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper

Take your chicken breasts and chop them into bite sized pieces.  Set aside.

In a big pot over medium-high heat, drizzle in a tablespoon or so of EVOO.  Add in your chopped chicken and a big pinch of salt and pepper.  Allow chicken to brown up on both sides (it takes about 5 minutes or so).  Once brown, add in your bacon and allow to crisp.

Next, add in your bell pepper and jalapeno and saute a minute or two.  Add in your chili powder and chili beans.  Stir in your beer and stock, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

When you’re ready to serve, ladle into bowls and garnish with green onions.

That’s it!  The beer adds a nice depth of flavor but the alcohol burns off and makes this a family meal.

Dinner is done!