Hungry Bether: Chipotle Chicken Chili

I'm not sure if I've ever told you guys, but...

I love Ree Drummond! I love her! I can't get enough of her and her show and her recipes and and and... I. Just. Love. Her.

Brent and I were looking to find a different spin on chili - the same ol' beef and tomatoes and beans just.. It doesn't always do it for me, however this stuff DOES do it for me. Chipotle Chicken Chili. Ugh. It's so good.

Here's what you're going to need to make this amazing recipe:

2 Tbsp olive oil
1 whole onion, diced (I use the cute, little, tiny onions you find at the store, about 1/4 - 1/2 cup)
4 cloves of garlic, minced
2 lbs boneless, skinless chicken breast, cut into a large dice
1-12 oz bottle of good beer (I've been using Kona Brewing's Longboard Lager, and YES you do need the beer - it totally adds to the taste)
1-14 oz can diced tomatoes
3 whole chipotle peppers in adobo sauce, minced
1-14 oz can pinto beans, drained and rinsed
1-14 oz can kidney beans, drained and rinsed
1-14 oz can black beans, drained and rinsed
1 Tbsp chili powder
1 Tbsp cumin (I use maybe a rounded 1/2 Tbsp)
1 tsp of salt, or to taste
1/4 cup Masa Harina (corn flour - we cheated and ground up Fritos (ha))
1 lime, juiced

Heat the olive oil in a large pot over medium heat and add the onion and the garlic. Cook for a few minutes until the onions soften.

Add the chicken and cook until lightly browned.

Add 3/4 of the beer, reserving the rest (sorry, you can't drink it, but maybe go and grab another bottle to enjoy while whippin' this up!) and allow this to cook down for a couple of minutes to reduce.

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine then cover the pot and allow to cook for an hour.

Combine the masa harina with the remaining beer and stir to make a paste. If you cheated like me and used ground up Fritros and you allow the beer and chip crumbs to sit it'll turn into a paste in a couple of minutes.