Chipotle Chicken Chili

Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Ounce Can) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
1 can (14 Ounce Can) Black Beans, Drained And Rinsed
1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
1/4 cup Masa Harina
1 Lime, Juiced
 Sour Cream, For Serving
 Grated Sharp Cheddar Cheese, For Serving
 Cilantro, For Serving
 Lime Wedges For Serving

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.

Serve with sour cream, cheese, cilantro, and another squeeze of lime!

Source: http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili/