In a large ziploc bag, combine flour, salt and chicken. Shake a bit to get all the chicken coated with flour. Dump chicken into a sieve and shake to remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the chicken pieces and saute until browned and cooked through (no longer pink), about 3 minutes. Transfer to a bowl. Add more of the chicken and do the same. Cook all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and saute for 4 minutes until lightly browned. Add garlic and cook for 1 minute. Add peppers and saute for 4 minutes until the peppers are crisp-tender. Add beans, broth, beer, chile powder, salt, cumin and mexican oregano. Cook, uncovered, for 30 minutes.

Add tomatoes; simmer for another 3 minutes. Stir in lime juice and chicken. Heat through.

To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro. Top with sour cream.

This was Sunday's dinner. It was quite good but could've been much hotter. Ended up putting chopped chiles on top as garnish and sprinkling it with hot sauce quite a bit. Even DH sprinkled with hot sauce.

Next time I make it, I will up the amount of chiles. It was delicious, very flavorful anyway.

From: RisaG
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Tue, 12 Feb 2002