Hearty Mexican Chili
Submitted by jquesenberry
Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.
YIELD
16 servingsPREP
40 minCOOK
200 minREADY
240 minThis big-batch chili doesn’t follow the rulebook, and that’s the point. Three beans play together, white, black, and red kidney, joined by diced eggplant that melts into the broth and adds an unexpected creamy body. A bottle of ale loosens the pot and brings malty depth that water alone can’t.
The spice work happens upfront. Onions, garlic, chili powder, red pepper flakes, and cumin sweat together for a full 15 minutes under a lid, building a deeply seasoned base before any liquid hits the pan. That patience matters. It’s the difference between chili that tastes layered and chili that tastes like a quick weeknight pot.
A long, low simmer of 2 to 3 hours softens the soaked beans completely while the canned tomatoes break down into the sauce. Poached chicken breast and bell pepper strips go in last so they stay tender, not stringy.
Pro Tips
- Use a heavy-bottomed pot. Cast iron or enameled Dutch ovens hold heat steady, which keeps the long simmer from scorching.
- Soak the white and black beans overnight before cooking. Pre-cooked kidney beans go in later so they don’t break down to mush.
- Keep a second bottle of ale on hand. The chili thickens dramatically over the long simmer and a splash loosens it without diluting flavor.
- Goat cheese instead of sour cream is the move. Its tang cuts the richness in a way Mexican crema can’t.
Variations
- Skip the chicken to keep it vegetarian. The eggplant and beans give plenty of body on their own.
- Add a chipotle in adobo or two for smoky heat.
- Swap goat cheese for crumbled queso fresco and a squeeze of lime for a brighter finish.
Ingredients
Directions
Heat oil over low flame in a heavy-bottomed stockpot.
Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes.
Add eggplant and cook, covered, for 15 minutes, stirring occasionally.
Add beans, beer, oregano, and tomatoes.
Cook, covered, over medium heat for 30 minutes.
Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft.
Add chicken and peppers and cook until just heated.
Serve with a dollop of (soft) goat cheese and fresh cilantro.
Note: You may want to add a second bottle of ale to the chili when as needed.
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