Recipes Chicken Chili with Beer and Hominy 3.0 (5,493) 2 Reviews This chili recipe is less about beans and more about chicken, beer and hominy simmering in a spicy tomato-based stew. Slideshow: Hearty Chili Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Updated on December 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 45 mins Yield: 4 Ingredients 3 tablespoons extra virgin olive oil 6 bone-in chicken thighs (about 1 1/2 pounds) Kosher salt Black pepper 1 sweet yellow onion 3 cloves garlic, minced 1 red bell pepper, seeded and finely chopped 2 jalapeños, finely chopped 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon chipotle chili powder 1 tablespoon tomato paste 1 28-ounce can crushed San Marzano tomatoes 1 14-ounce can kidney beans 1 cup lager beer 1 14-ounce can hominy, rinsed and drained 1/2 cup finely chopped cilantro, sour cream and chopped onions, for serving Directions In a large Dutch oven or saucepot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. In batches, add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate and set aside. Pour off some of the fat from cooking the chicken and return the pot to medium heat. Add the remaining 2 tablespoons of olive oil and heat until the oil begins to shimmer in the pan. Add the onions, garlic, red bell pepper and jalapeños and season with salt. Stir in the cumin, oregano, chipotle chili powder and tomato paste until the vegetables are well coated in the seasonings. Return the chicken to the pot and add the crushed tomatoes, beans, beer and hominy. Simmer over moderate heat until chicken is cooked through, about 30 minutes. Using kitchen tongs, remove the chicken from the pot and let cool slightly. Discard the skin and shred the meat into bite-sized pieces. Place the shredded pieces into the pot, and simmer until the chili thickens slightly with the meat. Taste to adjust seasoning with salt and pepper. To serve, ladle the soup into warmed individual bowls, and serve with sour cream, chopped onions and cilantro. Rate it Print