Lone Star Chicken Chili Topped With Refried Bean Crust

“Diane Phillips”
2hrs 15mins

Ingredients Nutrition


  1. 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.
  2. Add in onions, garlic, chili powder, oregano, and cumin; stir/cook for 4-5 minutes, making sure the onions do not brown.
  3. Slowly pour in the beer, chicken broth, and tomato sauce.
  4. Bring mixture to a boil; and simmer, uncovered, for 45 minutes.
  5. 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.
  6. At this point, the chili may be refrigerated for 3 days, or frozen for 2 months.
  7. When you are ready to bake the chili, preheat oven to 375°.
  8. 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).
  9. Place the chili in a 5-quart ovenproof casserole.
  10. 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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