🌶️ Texan Chicken Chili with Black Beans, Beer & Cinnamon

Serves: 6
Prep Time: 15 min
Cook Time: 1 hour

Ingredients

  • 2 tbsp olive oil or bacon fat
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs (700g) chicken thighs or breasts, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper (optional)
  • Salt & pepper to taste
  • 1 cinnamon stick
  • 2 tbsp tomato paste
  • 1 (400g / 14oz) can chopped tomatoes
  • 2 (400g / 14oz) cans black beans, drained and rinsed
  • 1 cup chicken stock
  • 1 bottle (330ml / 12 oz) amber ale or Mexican-style beer (e.g. Dos Equis, Negro Modelo, or Shiner Bock)
  • Juice of 1 lime
  • Handful fresh cilantro (to garnish)

Instructions

  1. Sauté aromatics:
    Heat oil in a large pot over medium heat. Cook onion until softened (5–6 minutes), then add garlic and stir for 1 minute.
  2. Brown chicken & veggies:
    Add chicken and both bell peppers. Cook until the chicken starts to brown.
  3. Spice blend:
    Add chili powder, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Toast spices for 1–2 minutes.
  4. Add tomato paste & liquids:
    Stir in tomato paste, chopped tomatoes, black beans, chicken stock, and beer. Add the cinnamon stick.
  5. Simmer low and slow:
    Bring to a simmer, then reduce heat and let cook uncovered for 45–60 minutes, stirring occasionally, until it thickens and the chicken is tender. Remove cinnamon stick before serving.
  6. Finishing touch:
    Stir in lime juice. Taste and adjust seasoning as needed.
  7. Serve:
    Ladle into bowls, garnish with cilantro, and serve with cornbread, tortilla chips, or rice.