I could eat this every week! What’s uniquely different about this chili is it’s made with rotisserie chicken from your local market, a few fresh ingredients, plus a bottle of Negro Modelo – a full bodied dark Mexican beer. So yummy!
I served it with warm corn bread, also purchased from my local market. Next time, I think I’ll toast the corn bread until crisp, cut into cubes and use it as croutons to garnish the chili. For dessert, I grilled pineapple slices on a grill pan and drizzled the slices with caramel sauce – really nice ending to a light, flavorful dinner! Click here for recipe.