The result was a unique, succulent, hearty chili that used an awesome combination of pulled chicken, seasonal veggies, pumpkin ale, and chipotle peppers in adobo sauce. While a few coworkers loved my offering, I ended up placing in second behind the great Sehsuvar and her brie smothered chili. Well played Sehs. It’s tough to beat brie. So if you’re interested in trying my take on chili, here’s what you’ll need.
Chipotle Chicken Pumpkin Ale Chili
1 can Black Beans, rinsed
2 Tablespoons Extra Virgin Olive Oil
1 whole Large Onion, Diced
4 cloves Garlic, Minced
2 whole Chipotle Peppers In Adobo Sauce, Diced
1 Tablespoon Adobo Sauce, From Peppers
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Smoked Paprika
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Bottle Great Lakes Pumpkin Ale
2 cups Chicken Stock
2 whole Sweet Potatoes, Peeled And Cubed In Bite Size Pieces
1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Diced
1 cup Cilantro, chopped
2 cups Monterey Jack Cheese (shredded for garnish)
While some people are crazy about pumpkin flavoured things (pumpkin pie, pumpkin spice lattes, pumpkin beer) I’ve never been a huge fan. But when I cam across this recipe, I figured I’d give it a shot. I thought the pumpkin beer would add some seasonal flavouring without being too overbearing. So I went to the LCBO and picked out this pumpkin ale from Great Lakes Brewery.
In a large pot, saute the onion and garlic with the olive oil over medium heat for about 4-5 minutes. Add the chipotle peppers and continue to saute for another 4 minutes, until fragrant. Add the chicken stock, beer, smoked paprika, chili powder, cumin, oregano, sea salt and adobo sauce. Stir well.
Next, add the full chicken breasts and ensure that they are complete submerged in liquid. Add the sweet potatoes, black beans and yellow bell pepper. Bring mixture to a simmer, cover, and cook on low for 3 hours.
Remove whole chicken breasts and place on a cutting board. Using two forks, pull the chicken apart into shreds, and add back into the pot. Cook on low for another hour.
Stir in the cilantro.
Garnish with shredded cheese and serve with some pumpkin ale.