Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This is such a household favorite that I usually make a triple recipe, filling our poor little 18-quart Nesco oven to the very brim, and then freeze a bunch of it. The recipe as I received it called for 1/2 teaspoon of cayenne (hah!). I replaced that with 3 items: roasted New Mexico chiles (Barkers if you like it really hot), chipotle powder, and chipotle puree. If you can't find some or all of these ingredients, try to find some adobo sauce and use about 3 tablespoons of it. The chipotle puree is just pureed canned chipotles adobado (i.e., in adobo sauce), and it is the adobo that lends a delicious smoky flavor to the dish. WARNING: IF YOU DO NOT HANDLE SPICY HOT FOOD WELL, replace some/all of the New Mexico peppers, chipotle powder, chipotle puree, and cayenne with something more suitable to your palate.

Ingredients Nutrition

Directions

  1. Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
  2. Add chicken and cook 2 minutes or until just cooked, stirring constantly.
  3. Add chili powder, ground cumin, ground coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
  4. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
  5. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
  6. Discard bay leaves and serve as-is or over rice.