Lone Star Chicken Chili Topped With Refried Bean Crust Recipe

Name: Lone Star Chicken Chili Topped With Refried Bean Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 cups chicken, cut into 1/2 inch pieces (4 skinless boneless half breasts); 2 cups chopped onions; 4 garlic cloves, minced; 1 tablespoon chili powder; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 cup beer; 3 cups chicken broth; 2 cups tomato sauce; ¼ cup masa harina; ¼ cup warm water; 2 cups shredded cheddar cheese; 3 (15 ounce) cans refried beans; 1 teaspoon chili powder; Tabasco sauce, to taste (about 6 good shakes); ½ cup sour cream

Servings: persons

2 tablespoons vegetable oil
4 cups chicken, cut into 1/2 inch pieces (4 skinless boneless half breasts)
2 cups chopped onions
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 cup beer
3 cups chicken broth
2 cups tomato sauce
¼ cup masa harina
¼ cup warm water
2 cups shredded cheddar cheese
3 (15 ounce) cans refried beans
1 teaspoon chili powder
Tabasco sauce, to taste (about 6 good shakes)
½ cup sour cream

1
In a big pot, heat the oil; add in the chicken and saute/stir until chicken is browned on all sides, about 6-8 minutes.
2
Add in onions, garlic, chili powder, oregano, and cumin; stir/cook for 4-5 minutes, making sure the onions do not brown.
3
Slowly pour in the beer, chicken broth, and tomato sauce.
4
Bring mixture to a boil; and simmer, uncovered, for 45 minutes.
5
Combine the masa with the water; whisk until smooth; gradually add the masa mixture into the chili, stirring until the mixture thickens slightly, simmering another 5 minutes.
6
At this point, the chili may be refrigerated for 3 days, or frozen for 2 months.
7
When you are ready to bake the chili, preheat oven to 375.
8
Make the crust--add refried beans to a big bowl or in the food processor; add the other ingredients and stir or process until the beans are smooth and the ingredients combined (can refrigerate crust until ready to bake the chili).
9
Place the chili in a 5-quart ovenproof casserole.
10
Spread the bean mixture over the chili, cover with Cheddar cheese; bake for 35-45 minutes, until the cheese is melted and the chili is bubbling.

1374

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 cups chicken, cut into 1/2 inch pieces (4 skinless boneless half breasts), 2 cups chopped onions, 4 garlic cloves, minced, and more.

Yes, Lone Star Chicken Chili Topped With Refried Bean Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lone Star Chicken Chili Topped With Refried Bean Crust

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