I, like so many other “twelves,” experienced tears of joy two Sundays ago as I watched the Seahawks victoriously (and miraculously) win their NFC Championship game against the Green Bay Packers. As the Seahawks gear up to take on the New England Patriots during Super Bowl XLIX this Sunday, I plan on showing my 12th man pride by devouring a hearty bowl of a “Beast Mode” inspired chicken verde chili infused with Hilliard’s 12th Man Can Pale Ale. What better way to enjoy the game than by digging into a mouth watering, peppery chili that’s as green as the Seahawks’ hometown, the Emerald City of Seattle. Kicked-up a notch with Hilliard’s 12th Man Can, this “super drinkable” and balanced beer is the perfect complement to the fragrant flavors and heat found in this game day chili. And, this chili tastes great made a day in advance, leaving you more time to pre-game party before the 3:30 p.m. kick-off. Simply reheat, enjoy, and Go Hawks!
Prep time: 40 minutes
Cook time: 1 hour
Makes: 6 servings
Ingredients:
3 chicken breasts (about 1½ – 2 pounds) lightly seasoned with salt and pepper
2 cans (15½ ounce cans) white chili beans, drained
1 can (15½ ounces) cannellini beans, drained
2 yellow onions, diced
4 cloves garlic, minced
2 jalapeno peppers, seeded and diced (plus more for garnish, optional)
1 teaspoon cumin
1 bunch of cilantro, coarsely chopped (plus more for garnish, optional)
1 can (7 ounces) of diced green chiles
1 cup of Hilliard’s 12th Man Can Pale Ale
Salt and pepper to taste
Olive oil for sauteing
Directions:
In a large skillet over medium-high heat, cook chicken breasts in oil for one minute. Flip chicken breasts over and reduce heat to low, cover with a lid, and continue cooking for 10 minutes. Once chicken has cooled, chop into small pieces and set aside.
While chicken is cooking, in a medium pan over medium high heat saute onions, jalapenos and garlic until mixture just begins to caramelize. Once onion, garlic, jalapeno mixture is lightly brown in color, add cumin and cilantro, stir and remove from heat.
In a large pot combine onion, jalapeno, garlic, cilantro and cumin mixture with chicken, white chili beans, cannellini beans, green chiles and beer. Over high heat, bring contents of pot to a boiling. Once boiling, reduce heat to a simmer, add salt and pepper to taste, cover and cook on low for one hour, stirring occasionally.
You can serve this “Beast Mode” chili straight up, or garnish with sour cream, Monterey Jack cheese, fresh cilantro, jalapeno slices, and your favorite verde hot sauce.
