Chicken Chili

Ingredients

• 5 tablespoons olive oil (divided)
• 2 pounds ground chicken
• 2 cups onions (diced)
• 4 cloves garlic (minced)
• 2 jalapenos (minced)
• 1 tablespoon smoked paprika
• 2 tablespoons chili powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne powder
• 1 (12-ounce) bottle IPA beer
• 1 (14.5-ounce) can petite diced tomatoes (undrained)
• 1 (15-ounce) can cannellini beans (drained and rinsed)
• 1 (15-ounce) can red kidney beans (drained and rinsed)
• 2 tablespoons brown sugar
• 2 teaspoons cocoa powder
• 1/4 teaspoon hot sauce
• 2 cups water
• 1 1/2 teaspoons salt (or more to taste)
• 1/2 teaspoon pepper (or more to taste)
• sour cream
• sharp cheddar cheese (grated)
• cilantro (chopped)

Instructions

1. 1

   In a large Dutch oven add 3 tablespoons of the olive oil and heat over medium-high heat. Add the ground chicken (2 pounds) when oil is hot and cook, breaking the chicken into smaller pieces, and until there is no longer any pink; remove to a paper towel-lined plate and set aside.

2. 2

   Drain all the fat from the Dutch oven and then add the remaining 2 tablespoons of olive oil and saute the onion (2 cups), garlic (4 cloves), and jalapenos (2) over medium heat until soft. Add the spices to the pot and continue to cook, stirring constantly, for about 1 1/2 minutes, making sure not to burn them.

3. 3

   Add the beer (1 bottle) to the pot and stir, scraping up any brown bits, on the bottom of the pot. Add back the chicken and the tomatoes (1 can), both beans, brown sugar (2 tablespoons), cocoa (2 teaspoons), hot sauce (1/4 teaspoon), water (2 cups), salt (1 1/2 teaspoons), and pepper (1/2 teaspoon); reduce heat to low and simmer, stirring occasionally for 2 hours.

4. 4

   Adjust seasoning and serve with sour cream, cilantro and or cheese.