smoky chicken chili

I love chili! Do you love chili!? Fall is perfect chili weather. Typically I'll make a big batch on Sunday so we can eat it through out the whole week, untill we are sick of chili. I really love pumpkin chili- but I love pumpkin on anything.  Sadly, there's no pumpkin involved today. 

This chili is great, it gets a little smoky from the bacon and the rotisserie chicken makes it super easy to make. Crunch some tortilla chips and a nice pile of cheese on top and it is just the perfect fall-ish dinner!

smoky chicken chili

4 slices of bacon, diced

1 onion; chopped

5 garlic cloves, chopped

1 rotisserie chicken,  meat removed and shredded

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon salt

a 12oz bottle of beer (we used a Number 9)

28oz can fire roasted tomatoes

2 chipotle peppers in adobo; diced (add more if you are into the crazy spicy deal)

1 can pinto beans; drained and rinsed 

2 cans black beans; drained and rinsed

1/4 cup corn meal

For Topping; grated Manchego, cilantro, avocado + tortilla chips

In a large pot add a small glug of olive oil over medium heat. Add bacon and cook till crispy. Remove and place on a plate lined with a paper towel. Eat as a snack, you deserve it. Drain all but 1 tablespoon of oil in the pot and return to burner. Add onions let cook till softened, about 5 to 7 minutes next add garlic and let cook for a few more minutes. Dump in chicken and spices. Stir together so everything is happy and toasting, let cook for two minutes. Pour about 3/4 of the beer into the pot and stir, making sure to get all the bits off the bottom of the pot. 

Next add tomatoes, chipotle peppers and beans. Stir, put a lid on it and let simmer on low for 1 hour. Checking on it a few times throughout. Now- take that last quater of beer and mix it with the corn meal to make a slurry. Pour into chili and stir. This thickens the chili and adds a really nice flavor to the chili. Cook for 10 more minutes and then serve with all your favorite chili toppings!

Adapted from here!