Chili con carne with chicken and smoked chipotle peppers

Ingredients:

• 900 g skinless and boneless chicken breasts, cut into large cubes
• 330 grams of good beer, preferably Mexican
• 400 g canned black beans, rinsed under water
• 400 g canned red beans, rinsed under water
• 400g canned pinto beans, rinsed under water
• 400 g chopped tomatoes in their own juice
• 2 tbsp. l. olive oil
• 4 chopped garlic cloves
• 1 onion, diced
• 330 grams of good beer, preferably Mexican
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 teaspoon of salt
• 1 canned chipotle pepper, chopped, in adobo sauce (you can use less)
• 1/4 cup corn flour
• 5 limes, 1 squeezed, 4 sliced
• 450 g grated mature cheddar
• 450 g sour cream
• 5 ladyfingers tomatoes, diced
• 1/2 bunch fresh cilantro

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add the garlic and onion and cook for a few minutes until the onion softens.
   
   Add the chicken breasts and cook until golden brown. Add three-quarters of the beer and bring to a boil. Add all the beans, tomatoes, chili powder, cumin, salt, and chipotle pepper and stir. Bring the mixture to a boil, then cover and simmer for 1 hour.
2. Combine the cornflour with the remaining beer and stir to form a paste. Add the mixture to the chili, along with the lime juice. Stir and continue cooking for another 10 minutes, until the sauce thickens.
   
   Serve chili con carne with grated cheese, sour cream, tomatoes, cilantro and lime wedges.
   
   Recipe Chili with ground beef and three types of beans.