Chipotle Chicken Chili

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
One 12-ounce bottle Mexican beer (or any beer)
One 14-ounce can diced tomatoes
3 chipotle peppers in adobo, minced
One 14-ounce can black beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
1 tablespoon chile powder
1 tablespoon ground cumin
2 teaspoon salt, more to taste
Heaping 1/4 cup masa harina (corn flour)
Juice of 1 lime
Sour cream, for serving
Grated sharp Cheddar cheese, for serving
Chopped cilantro, for serving

1. Heat the olive oil in a large pot over medium-high heat, then add the onion and garlic. Stir them around and cook them for 2 to 3 minutes, until they start to soften. 

2. Throw the chicken into the pot. Stir the chicken around and cook 3 to 4 minutes, until lightly browned. Pour in all but 1/4 cup of the beer...Then add the tomatoes. The minced chipotles. And all the beans! Stir to combine, then add the chili powder, the cumin and the salt. 

3. Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for a good 45 minutes to 1 hour, until the sauce is slightly thicker and the flavors have had a chance to combine. 

4. After that time, combine the masa harina with the remaining beer. Whisk it with a fork until it's smooth. Then pour it into the chili. This will thicken it up a little more and give it a really nice flavor. 

5. Next, squeeze in the lime juice. Then stir it around and let the chili simmer for another 10 minutes or so, until it's thick and lucious. 

6. Lookie here! Now go ahead and taste a bite and make sure the seasonings are good. Add more of whatever it needs. Serve it with a dollop of sour cream, a sprinkling of Cheddar, and cilantro!