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2 tablespoons olive oil 3 cups chopped onion 2 large clove garlic 2 Serrano or jalapeño pepper 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne, or more to taste 16 ounces skinless, boneless chicken breast 2 15-ounce can no-salt-added white navy beans 1 cup beer A few shakes salt Freshly ground black pepper to taste 1/4 cup chopped cilantro 2 or 3 ounces Monterey Jack cheese (2/3 to 1-1/3 cups) |
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Heat a nonstick pot large enough to hold all the ingredients until it is very hot. Add the oil, and reduce the heat to medium high. Sauté the onion until it begins to color.
Meanwhile, mince the garlic; wash, trim, seed and mince 1/2 of the chili pepper (more if desired). When onions have turned golden, add the garlic and chili and cook for 30 seconds. Reduce heat, and stir in the cumin, oregano and cayenne. Remove from heat. Wash and dry the chicken, and cut into 1/4-inch strips. Return pan to the heat, at medium, and stir in the chicken, browning on both sides. Meanwhile, rinse and drain the beans. Add the beans, beer, salt and pepper to the pan and cook briefly over high heat, stirring occasionally until flavors are well blended and liquid has begun to evaporate.
Wash, dry and chop cilantro. Grate the cheese. Sprinkle both over the chili.
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