chipotle chicken chili with biscuits and all the toppings!
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Adobo Chicken Chili with Cheesy Cheddar Biscuits

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dinner
Servings: 6
Author: Mandy Jackson

Ingredients

For the Chili

  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 bell peppers, diced
  • 3 large garlic cloves, minced
  • 2 tablespoon tomato paste
  • 2/3 cup dark beer
  • 1 (28 ounce) can crushed tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 1/2 teaspoons adobo sauce (from a can of chipotles in adobo)
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 - 1 1/2 pounds boneless, skinless chicken breast
  • For topping: diced red onion, Mexican cheese, avocado, lime wedges, tortilla chips, cilantro, jalapeno.

For the Biscuits

  • 6 tablespoons unsalted butter
  • 4 ounces cheddar cheese
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup whole milk

Directions

For the Chili

  • Combine chili powder, cumin, brown sugar, salt, pepper, garlic powder, smoked paprika, and cayenne pepper in a small bowl.
    Heat olive oil over medium in a large stock pot. Add the diced onion, bell pepper, and garlic and cook until they begin to soften - about 5 minutes. Add the spices and cook an additional minute. Stir in the tomato paste and continue cooking another 3 minutes.
    Pour in the beer and scrape the bottom of the pot to get any browned bits off. Boil for about 5 minutes to reduce the beer by half. Stir in the crushed tomatoes, tomato sauce, adobo sauce, and pinto beans and bring to a boil. Reduce to a simmer and submerge the chicken breast in the liquid. Cover and simmer 30 minutes, until the chicken is cooked through. Remove and shred. Return shredded chicken to the pot and serve topped with your favorite toppings + cheddar biscuits.

For the Biscuits

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
    Chop the butter and cheddar cheese into 1/2-inch cubes and place in freezer while you prep the rest of the ingredients.
    Place the flour, baking powder, sugar, and salt in a food processor fitted with the blade attachment. Pulse to combine. Add the chilled butter and cheddar cubes and pulse 10-12 times, until butter is in pea-sized pieces. Add the milk and run for about 30 seconds - until most of the flour is moist. Turn mixture out onto a floured surface and gently knead the dough together. Press out into a 1-inch thick square. Fold in half and press out again. Turn the dough 90 degrees and repeat. Continue folding and flattening 3-4 additional times (this will help give your biscuits lots of layers!).
    Press the dough out again into a 1-inch thick disc. Use a biscuit or cookie cutter to cut the dough. Place on the prepared baking sheet and bake 15-18 minutes, until biscuits have risen and tops begin to brown. Serve straight from the oven.