Lone Star Chicken Chili Topped With Refried Bean Cr

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lone Star Chicken Chili Topped With Refried Bean Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions