Lone Star Chicken Chili Topped With Refried Bean Crust
(from saymyname’s recipe box)
Serves 8 people
Categories: Casserole, Chicken, Main Dish, Tex-Mex
Ingredients
- Chili:
- 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
- 1/4 cup masa harina
- 1/4 cup warm water
- 2 cups shredded cheddar cheese
- Refried Bean Crust:
- 3 (15 ounce) cans refried beans
- 1 teaspoon chili powder
- Tabasco sauce, to taste (about 6 good shakes)
- 1/2 cup sour cream
Directions
-
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.
-
Add in onions, garlic, chili powder, oregano, and cumin; stir/cook for 4-5 minutes, making sure the onions do not brown.
-
Slowly pour in the beer, chicken broth, and tomato sauce.
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Bring mixture to a boil; and simmer, uncovered, for 45 minutes.
-
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.
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At this point, the chili may be refrigerated for 3 days, or frozen for 2 months.
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When you are ready to bake the chili, preheat oven to 375°.
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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).
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Place the chili in a 5-quart ovenproof casserole.
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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.