A hearty and flavorful chicken chili recipe perfect for any occasion.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Add the chicken breast pieces and cook until no longer pink.
Cut the chicken into even pieces for uniform cooking.
Remove the chicken and set aside.
Cover the chicken to keep it warm while preparing the vegetables.
In the same pot, sauté the onion, garlic, and bell pepper until softened.
Stir frequently to prevent the garlic from burning.
Add the cumin seeds, chili powder, and oregano, and cook for another minute.
Toasting the spices enhances their flavor.
Stir in the diced tomatoes, tomato sauce, and beer.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Return the chicken to the pot, cover, and simmer for 20 minutes.
Keep the heat low to maintain a gentle simmer.
Add the black beans, corn, and olives, and cook for another 15 minutes.
Taste and adjust seasoning if needed at this stage.
Stir in the cilantro just before serving.
Adding herbs at the end preserves their fresh flavor.
Serve the chili topped with shredded cheddar cheese and a dollop of sour cream.
Serve with tortilla chips or crusty bread for a complete meal.
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