Oktoberfest Chicken Chili
What you need:
- Olive oil
- 1 small onion, diced
- 5 jalapenos, seeded and diced
- 3 garlic cloves, minced
- 1 bottle (12 oz) Oktoberfest beer - Yuengling, Sam Adams, Leinenkugel, etc.
- 4 cups water
- 4 tsp. chicken bouillion granules
- 2 cans (15.5 oz) Great Northern beans
- 1 can (15.25 oz) corn
- 1 can (10 oz) Rotel
- 1 can (4 oz) diced green chillies
- 1 lb. chicken, cooked and shredded
- 2 tsp. chili powder
- 1 tsp. cinnamon
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper
- 1 tsp. cumin
- 2 Tbsp. sugar
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 4 oz. cream cheese
Directions:
- Heat a Tbsp. or so of olive oil in a stockpot over medium to medium-high heat.
- Add onion and jalapenos and cook until tender. Add garlic and cook for 1 minute or until fragrant.
- Add beer and simmer over medium for about 5 minutes. Then add water and bouillion.
- Add beans, corn, Rotel, green chillies, and chicken
- Then mix in the spices and simmer for another 20 minutes.
- Before serving, stir in heavy cream, sour cream, and cream cheese until it is melted into the chili.
- Serve topped with Mexican blend or cheddar cheese and tortilla chips, if desired.
Recipe from Crazy for Cookies and More