Aunt Annie S Chicken Chili Recipe

Ingredients for Aunt Annie S Chicken Chili

• Olive Oil
• Boneless Skinless Chicken Breasts
• 1 medium onion (chopped)
• Garlic Cloves
• Red Bell Pepper
• Cumin Seeds
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• Ro Tel Tomatoes
• 15 ounces tomato sauce
• 12 ounces beer
• Black Beans
• 1 cup frozen corn
• Ripe Olives
• 1/4 cup chopped fresh cilantro
• Cheddar Cheese
• Sour cream

How to Make Aunt Annie S Chicken Chili

1. Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat.
2. Add 1.5 lbs boneless, skinless chicken breasts and cook until no longer pink, about 5-7 minutes per side.
3. Remove chicken from pot and set aside. Wipe out the pot with paper towels.
4. Add 1 tablespoon olive oil to the pot. Saute 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), and 1 teaspoon ground cumin for 5 minutes, until softened.
5. Stir in 2 tablespoons chili powder, 1 teaspoon dried oregano, 28 ounces crushed tomatoes, 15 ounces tomato sauce, and 12 ounces beer. Bring to a simmer.
6. Return chicken to the pot. Cover and simmer for 20 minutes.
7. Add 1 (15-ounce) can black beans (rinsed and drained), 1 cup frozen corn, and 1/2 cup chopped green olives.
8. Simmer for an additional 15 minutes, or until chicken is cooked through and flavors have melded.
9. Stir in 1/4 cup chopped fresh cilantro.
10. Top with shredded cheddar cheese and a dollop of sour cream before serving.
11. Serve with your favorite sides like cornbread or tortilla chips.