Ree Drummond’s Chipotle Chicken Chili Recipe You Need To Try ASAP

Share on facebook
Share on twitter
Share on pinterest

I love chili of all kinds, so it’s hard for me to find one I don’t like. But this recipe from Ree Drummond is packed with so much flavor and makes for a hearty meal you’ll want to make over and over again. Also, it will make your house smell delicious, so win-win!


  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 pounds boneless, skinless chicken breasts, cut into large dice
  • One 12-oz. bottle good beer, preferably Mexican
  • One 14-oz. can black beans, drained and rinsed
  • One 14-oz. can kidney beans, drained and rinsed
  • One 14-oz. can pinto beans, drained and rinsed
  • One 14-oz. can diced tomatoes
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. salt
  • 1 canned chipotle pepper in adobo sauce, minced (use less if desired)
  • 1/4 cup masa harina
  • 5 limes, 1 juiced, 4 cut into wedges
  • 1 lb. sharp Cheddar, grated
  • 16 oz. sour cream
  • 5 Roma tomatoes, diced
  • 1/2 bunch fresh cilantro
  1. Heat olive oil in a large pot over medium heat.
  2. Add garlic and onions and cook until the onions are soft.
  3. Add chicken and cook until lightly browned.
  4. Add 3/4 of the beer, reserving the rest.
  5. Cook for a few minutes, then add black beans, kidney beans, pinto beans, tomatoes, chili powder, cumin, salt and chipotles and stir.
  6. Bring to a simmer, then cover and cook for an hour.
  7. Combine the masa harina with the rest of the beer and stir to form a paste.
  8. Add the mixture to the chili, along with the lime juice.
  9. Stir and cook for 10 more minutes.
  10. Serve with grated cheese, sour cream, diced tomatoes, cilantro, and lime wedges.