This luscious Chili was very much enjoyed by everyone in the family – and although I did prepare the Green Chile Cheese, it didn’t make it as far as the toasts, or the kids – my husband and I scooped up every last speck! Who can resist three types of cheese blended with mayonnaise – it made for a very delicious appetizer.
TEX MEX CHICKEN CHILI WITH LIME
1 tablespoon butter
2 tablespoons olive oil
1 onion, diced
1 bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
1 sweet potato, peeled and chopped
2 teaspoons ground cumin
2 teaspoons of chipotle powder
2 teaspoons salt
3 garlic cloves, minced
2 (16-ounce) cans navy beans, drained
1 (12-ounce) bottle white ale
4 cups cooked chicken, diced
4 cups chicken broth
Toppings: Lime Cream, fresh cilantro, green chile cheese toast
Melt butter with oil in a Dutch oven over medium heat. Add onion bell pepper, jalapeño, sweet potato, cumin, chipotle powder and salt, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.
Stir in beans and beer, and cook for 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.
Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste.
GREEN CHILE CHEESE TOAST
Stir together 1 cup shredded pepper jack cheese, 1 cup white cheddar cheese, 3/4 cup mayonnaise, 1/2 cup freshly grated parmesan cheese, 1 (4.5-ounce) can diced green chiles, and 1 tablespoon ranch dressing mix. Spread on toasted french bread slices. Broil 5 inches from heat until bubbly.
Recipe adapted from Southern Living, October 2013