Submitted by Greg Hillje
3 Large chicken breasts (around 2.5 lbs)
1 Large or 2 small onions
1 28oz can diced tomatoes
2 16oz cans red or pink beans
64 oz chicken stock
1 bottle of beer (Shiner Bock works good)
1 jalapeño pepper, slit open with a knife
Canned chipotle peppers in adobo sauce, chopped finely
Cinnamon, chili powder, onion powder, garlic powder, cayenne, cumin, paprika (1 tsp each)
Cilantro, finely chopped
Heat some olive oil in a large pot and add the chicken, with some salt and pepper. Simmer covered until chicken is completely cooked. Remove chicken to a plate to cool, leaving liquid in pot. Add chopped onions to pot and simmer. While the onions are cooking, shred the chicken in a food processor or pull apart with a fork. Add the shredded chicken to pot. Add onion powder, garlic powder, cayenne pepper, cinnamon, cumin, chili powder, paprika, canned tomatoes, jalapeño, beer, and chicken stock. Bring to a boil and simmer for 1 hour. Skim off any fat that collects at the top during cooking.
Add the beans and continue to simmer for an additional hour, or until desired consistency is achieved. Check the seasoning and add salt if needed.