Lone Star Chicken Chili Topped With Refried Bean Crust

"Diane Phillips"
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
Ingredients:
17
Serves:
6-8
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ingredients

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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.
  • 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.
  • At this point, the chili may be refrigerated for 3 days, or frozen for 2 months.
  • When you are ready to bake the chili, preheat oven to 375°.
  • 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).
  • Place the chili in a 5-quart ovenproof casserole.
  • 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.

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