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.

LIME CREAM

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.

Enjoy!

Recipe adapted from Southern Living, October 2013

www.southernliving.com/